How to cut pineapple – summer’s here, and that means it’s time for sweet, fresh pineapple! But have you ever looked at them whole in the grocery store and thought: how the heck do I get to the good part? Where would I even start?
I wondered that too. For a long time I just didn’t buy them. Then I ran across a fabulous ’60’s cookbook telling me I could could deconstruct a pineapple into a nifty serving…thing, I guess, and it struck me as totally neato and I had to buy a pineapple and try it. And it sort of worked.
Since then I’ve been fearlessly cutting up fresh pineapples, and I’ve developed a method that works for me. It’s still messy and slightly chaotic, but it keeps the messy chaos to a minimum. I expect some of that with pineapples anyway. They’re just like summer: messy chaos is half the fun. 1. Grab a cookie sheet, a dishtowel, a knife and a pineapple. The cookie sheet is a lifesaver for catching juice and pineapple scraps. 2. Cut the top off the pineapple. Also, if you ever wondered if 10 years of yoga can give you super vascular man-hands, now you know. 3. Cut the bottom off. 4. Cut through the middle, or as near the middle as you can. We’re cutting through a tough core here, and this is the hardest part. Keep sawing. 5. Cut each half in half. 6. Cut the center point off of each quarter. This is that [email protected] core we just sawed through, and no one wants to eat that. Good luck to them if they do. 7. Cut the rind off of each quarter. Don’t be afraid to go pretty deep. At this point, things are getting pretty juicy and messy, so I had a little wipe-down and put my scraps in a bowl. 8. Trim them up. I always leave some rind or a few stray pines behind, so now I just nip in with the knife and get them. Ta-da! Fresh pineapple for recipes or just lovely noshing. Messy but easy and fun. Extremely do-able. And Pinnable!