Every year when spring and summer roll around I really enjoy fresh pineapple and watermelon. However, they can be a pain to cut into. Here is how I cut my pineapple. First make sure that your pineapple is ripe. If it is very green then most likely it isn't ready. One way to test is pulling out the leaves on the crown. If they come out easily then you're good to go. If they don't budge then give your pineapple a little more time.
Tip: Pineapples have splinters that feel like shards of glass. Seriously ,they hurt. Wear kitchen gloves or be extra careful when cutting with your bare hands.
I always refrigerate after cutting. If you're looking for a great source of Vitamin C, pineapple is a great healthy way to go. I like to include fresh pineapple into my smoothies.
1. Put your pineapple in the refrigerator for about 30 minutes before cutting. Hold it upside down for about 30 seconds to get all of the sugar that has settled at the bottom of your pineapple to run back through to the top of the fruit.
2. Twist the crown off of the pineapple and set aside.
*If you put the crown in soil, a new plant will grow*
3. Cut off the very top layer and the very bottom layer, about a quarter inch thick.
4. Cut off the skin on four sides of the pineapple as shown in the picture.
5. Once the pineapple is bare take a potato peeler or a paring knife and remove any of the remaining skin or little brown circles, they aren't the best tasting thing to eat.
6. Slice your pineapple now about an inch thick. To remove the core, take your paring knife and simply cut in a complete circle around dark center of your slice. Next just push it out and you are free to leave your pineapple in slices core free, or cut them into bite sizes.
Refrigerate and Enjoy!