A Cut Above

You've Been Cutting Pineapples Wrong!

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.
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Step 1: Buy a pineapple.
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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.
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Step 3: Stand the pineapple upright.
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Step 4: Cut the skin off in vertical slices following the curve of the fruit. Repeat to remove any of the small brown divots.
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Step 5: Cut the pineapple in four quarters lengthwise.
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Step 6: Cut out the tough core from each piece.
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Step 7: Cut the quarters into slices or cubes.

About A Cut Above

We bring you all the food hacks that will make your next dinner party, feast for one, or last-minute breakfast scramble a success.

Released on August 22, 2014