To cut up a pineapple, first cut off the top and bottom to create a stable base. Stand the pineapple upright and slice off the skin, following the curve of the fruit. Remove the "eyes" (small brown spots) by cutting diagonal grooves along the natural spiral pattern. Then cut the pineapple in half lengthwise and remove the tough core by slicing it out. Finally, cut the pineapple into quarters and slice or chop the flesh into pieces as desired. The pineapple can be served as chunks or slices. Here is a step-by-step summary for cutting a pineapple:
- Trim the top and bottom with a sharp knife.
- Stand the pineapple upright and slice off the skin all around.
- Remove the eyes by cutting diagonal grooves or deeper skin cuts.
- Cut the pineapple in half lengthwise, then into quarters.
- Remove the tough core from each quarter.
- Slice or chop the pineapple flesh into desired shapes (chunks, slices, or spears).
- Serve fresh, refrigerate, or freeze the pineapple pieces as preferred.
Use a sharp knife to reduce slipping and preserve the juicy flesh.
