Best way to cut up a pineapple

Stop buying those crazy gadgets, people!  There is, in no kitchen in the world, the need for a pineapple corer. Not only do you waste money on the tool, but you waste a whole bunch of yummy pineapple every time you cut one up. No No, nononono!
Here is a much better the best way to go about it, and all you need is a big cutting board, a bread knife (trust me, works the best) and, of course a ripe pineapple.
First you cut the ends off, like such…


Then proceed to slicing off just the outer layer, or most of the outer prickly layer…


Make sure you leave the prickly  ‘dimples’ in place, they provide a visual clue for the next step…


Notice how there is a patter to those ‘eyes’? Yes, they run in a spiral around your fruit. So cut out a few at a time, by holding the knife and cutting diagonally from one, then the other side of the dimples, so as to cut out a wedge containing the prickly bits.


And there is your pineapple! Imagine the waste if you had to cut down to the inner level and chuck all the rest?


The only thing left to do now is half, then quarter the pineapple, and cut the hard part off of the center as shown in the picture. Feel free to gnaw and chew on it, its yummy! You just can’t eat all of it, too hard.

And there you go. No more unnecessary waste!

Another thing I like to do, after the outer hard shell is cut off and discarded(since I don’t know where this little fruit’s been hanging around) get a pitcher and put all the diagonal/wedge cut pieces plus the center in it, fill with water and let rest a room temperature for at least 4 hours, then refrigerate. Makes yummy pineapple flavored water. Keeps in the fridge for 4 to 5 days.

Would be really yummy on some fresh cheese or yogurt…but we’ll have to make do with plain Kefir, since that’s all my fridge will give me at the moment…

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