If you've never cut a fresh pineapple before, I think you'll be surprised at how simple it is. First off, don't let its looks intimidate you. Sure, it's spiky. Okay, it's awkwardly shaped. Yes, it's going to roll around on the cutting board. But so what? There's nothing in the world like the taste of fresh pineapple, and you'll be paying a ridiculous amount to have someone else cut it if you buy it in a little plastic tub. You are the boss of that pineapple. Grab your big, sharp chef's knife and a cutting board and let's get to it.
How to Cut a Pineapple
Lay the pineapple down on its side (it will naturally roll to it's flattest place; that's dandy, let it rest there) and grasp it firmly in your non-cutting hand to stabilize it. Place your knife about three-quarters of an inch down from the base of the spiky crown and cut straight through.
Next, turn the pineapple bum-end around and trim a quarter inch or so off the bottom so it will stand up flat. Now stand it upright on the cutting board.
Using your knife, begin to cut away the skin in strips from top to bottom. Don't worry if a few "eyes" remain; you can remove these with a paring knife later. Cut all the way around, top to bottom, until all the skin is gone.
The hardest part is done!
Place your knife in the center of the pineapple and cut straight down, to split the pineapple into vertical halves.
Lay each half flat on the cutting board and cut it in half lengthwise.
Then place your knife at a 90-degree angle and cut each quarter in half. Your pineapple will now be in 8 pieces.
Now you should be able to see, or feel, the woody core that extends about 1/4 to 1/2 inch into the center of each quarter from the inside. Go ahead and cut that part off. It's kind of tough and not that pleasant to eat. You can give it to your guinea pig, or, if you'd like, you can freeze those parts and use them to garnish tropical mixed drinks. Waste not, want not.
Now you can take your pineapple spears and chunk them up for fruit salad or whatever else your heart desires. So easy!
Great tutorial! Now we're going to need the same thing for butternut squash :DReplyDelete
Thanks, Sagan!!! I'll get on it. :) In the meantime, you can check out this post; it's got a short version . . . maybe it'll help? I'll try to get some pictures next time though! http://realfoodforrealpeople.blogspot.com/2010/01/roasted-butternut-squash-hurry-its.htmlReplyDelete
I rarely buy pineapple because it is so tedious to core, peel, and slice. But a friend of mine just received a gift of this Pineapple Slicer http://www.amazon.com/International-Innovation-Vacu-Vin-4852250/dp/B002C05IPI and it works fantastically well.ReplyDelete
You've inspired me to buy a fresh pineapple, which is something that's always scared me a bit.ReplyDelete
Linda ~ I'm so glad to hear that! You'll be surprised at how simple it really is to break it down. And then you'll be hooked! :)ReplyDelete