Welcome to Pineapple Chapel, sanctuary for your pineapple preparation inquiries!
Aren’t you sick of noticing pineapples in the produce aisle, yearning for their juicy flesh, but being too intimidated to take one home? You know it tastes divine, but it’s prickly and wears a flashy green hat. What the heck you s’posed to do wit dat?
STEP 1: Wash the fruit. Take a long, sharp knife, and cut off the pineapple’s hat and butt, so you are left with the body of the fruit. It should look like this when on its side:
…and like this on both ends:
STEP 2: Place the pineapple on the cutting board so that it’s lying on its flat end. Drag your knife down the fruit’s side and remove the pineapple’s scary, scaly skin…
STEP 3: Cut the skinned, fleshy mound of fruit in half, lengthwise.
STEP 4: Cut the halves in half so you are left with four quarters.
STEP 5: The hard pineapple core is now at the ridge of each quarter. See the contrast in the picture above? Cut that edge away to remove the core.
STEP 6: Cut each piece in half again. You are now left with delicious pineapple spears that are ready for your belly!
If you feel inclined to take it to the next level, don’t put your knife down just yet. Perhaps you’re making a fruit salad, or want to mix some pineapple chunks into your morning yogurt parfait. If that is the case…
STEP 7: Chop up the spears into bite-size bits.
And tutto! That’s it! Take it away!