Ingredients and Tools You’ll Need: 1 fresh pineapple A sharp chef’s knife

Place the pineapple on a stable cutting board. Using a sharp knife, slice off both the top (crown) and the bottom of the pineapple to create flat surfaces.

Peel the Skin:
Stand the pineapple upright on the flat base. Starting from the top, carefully cut downward along the sides of the fruit, following the natural curve to remove the skin. Be sure to remove all the spiky “eyes” of the pineapple. Rotate the pineapple as you go to ensure even peeling.

Remove the Eyes (Optional):
If there are any remaining eyes (brown spots), use a small paring knife to remove them by cutting small, angled slits around the spots.

Slice into Quarters:
Once the skin is removed, cut the pineapple in half lengthwise. Then, cut each half into two more sections to create four quarters.

Remove the Core:
The core of the pineapple is tough and fibrous. To remove it, take each quarter and slice diagonally to remove the center core. The core will come off easily in a triangle-shaped piece.

Cut into Desired Shapes:
Now that you have the quarters with the core removed, you can slice the pineapple into rings, cubes, or strips, depending on how you plan to use it.

Serving and Storage Tips: