Slice 1/2 inch off the top and bottom of the pineapple and rest it on a cut end.
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Many stores sell trimmed and cored freshpineapples. These are fine if you’re pressed for time, but you’ll get better flavor if you start with a whole pineapple. Trimming it isn’t difficult; just follow these steps:
| Using a chef’s knife, slice 1/2 inch off the top and bottom of the pineapple and rest it on a cut end. Slice the rind off in strips, removing as many of the eyes as possible. |  |
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| With a paring knife, cut around and remove any remaining eyes. |
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| Quarter the pineapple lengthwise, trim the core from each quarter, and slice according to recipe instructions. |  |
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Read my article,Pure Goldfor tips on picking perfectly ripe pineapples and to get some recipes that highlight this tropical gem.
Photos: Scott Phillips
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