Ingredients
- 1 pineapple
Instructions
- Choose a pineapple that is golden yellow at the base and slightly soft when squeezed. If you can only find very firm, green pineapple, let it ripen for a few days on your counter.
- Scrub pineapple well under running water. Pat dry with towel.
- Place pineapple on its side. Cut about 1/2 inch off the bottom and 1-2 inches from the top, below the green “crown.” Discard top and bottom cuts.
- Stand pineapple on its end and cut thin slices from the sides to remove the tough skin. Try to cut off the large brown “eyes” as you cut.
- Slice the pineapple down the middle, from top to bottom. Lay each half cut side down and cut in half again.
- At this point, you should have 4 pieces. Stand each one on its end and cut out the core by slicing from top to bottom.
- Cut the 4 pieces of pineapple into chunks or slices. Serve or refrigerate.
Video
Notes
Make pineapple infused water with the core! Just add it to a bottle or a glass of water for a tropical twist.
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