There are a couple different strategies to peel and prepare a pineapple. For quartered pineapple slices, slice off the crown and the bottom of the fruit.
Quarter the pineapple lengthwise. Stand the sections up and slice downward to remove the tip, which is a hard tough core.
Then either slice the pineapple into thin slices like this, before running a knife under the slices to remove them from the tough skin.
Or remove the fruit in one piece with a flexible knife or grapefruit knife.
For rounds, use a cook's knife to cut off the rind in large panels. Follow the natural curve of the fruit. Use a paring knife, tip of a peeler, or a small melon baller to remove any "eyes" left in the fruit.
Then, if you have one, press a pineapple corer through the fruit. If you don't have this special tool, slice the pineapple into rounds and either cut the core out with a knife or punch it out with a small cookie cutter.


Instructor: Robert Bleifer