How in the entire world do people take this spindly, piney, aggressively textured piece of plant life and carve it into the fruit-salad star that it is? This delicious tropical treat comes practically encased in full-body armor. The good news is, the golden splendor inside is just a few quick slices away. Once you've mastered the process illustrated in this video (and in step-by-step form, below) you'll be free to sup on pineapple in fruit salads, upside-down cakes, grilled on skewers, or just as is. No more less-than-fresh pre-cut cubes for you.
Stay tuned for the next chopping tutorial: watermelon.
Step 2: Using a large chef's knife or serrated knife, cut off the top and bottom of the pineapple so that both ends are flat.
Step 3: Stand the pineapple upright.
Step 4: Cut the skin off in vertical slices following the curve of the fruit. Repeat to remove any of the small brown divots.
Step 5: Cut the pineapple in four quarters lengthwise.
Step 6: Cut out the tough core from each piece.
Step 7: Cut the quarters into slices or cubes.
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