1. Cut the crown and base off the pineapple with a sharp knife and stand on a chopping board.
2. Cut away a section of peel from top to bottom, going just deep enough to remove most of the hard, inedible eyes. Repeat all the way around.
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3. Use a small sharp knife to remove any remaining traces of the eyes. You can do this using a spiral technique: starting from the top, cut diagonally down and around the pineapple in a continuous spiral movement, following the pattern of the eyes.
4. Turn pineapple on its side and cut widthways into slices, or cut the pineapple in half vertically, then cut each half into wedges of the desired thickness.
Anyone for Piña Colada?
Use your skills to make these Triple-Tested recipes:
Caramelised pineapple recipe
Gammon with pineapple salsa recipe
Or, use the pineapple juice to whip up this French martini cocktail recipe
Professional ‘S’ vegetable knife, Pro slicing knife, Zwilling J.A. Henckels. Pink-sided chopping board, biscuit cutter, chef’s own.
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