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Instructions. Use a large chef's knife to cut off the top of the pineapple. Turn the pineapple upside down and place it on a plate; allow it to rest 30 minutes. Since pineapples are stored stem side up, gravity makes the juices run to the bottom. Resting the pineapple upside down for 30 minutes helps the juices to run back down and distribute.
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Repeat until all of the skin has been removed. Step 3: Use the tip of your knife or the tip of a small paring knife to remove any "eyes.". Step 4: Identify the round core in the center of the pineapple. Use your knife to cut the pineapple flesh away from the core, starting at the top and cutting straight down along it towards the cutting board.
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A serrated bread knife, for instance, works well to cut through the stiff peel of a pineapple. To make precise, clean cuts into the pineapple, though, you need to use a straight chef's knife. A vegetable cleaver is also a good choice for cutting pineapple. This is because of its wide, rectangular blade and heavyweight, which can make it.
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First, cut off the top and bottom. Try to make it as level as possible. This way the pineapple is steady while you slice off the skin. Then, use your knife to cut off the skin. Work it down the sides of the pineapple. Cut off as many of the eyes as you can. Next, cut the pineapple in half. Then cut it into quarter size spears.
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Slice off the bottom. Rotate the pineapple and trim approximately 1/2-inch from the bottom of the pineapple. Slice away the outer peel. Place the pineapple upright on the cutting board. Holding the pineapple in place with one hand, use the knife to carefully cut away the outer peel, slicing down from top to bottom.
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Step 2: "Peel" the rind. Stand the pineapple upright. Steady the pineapple with your non-cutting hand. Starting from the top, slice downward about ¼-inch inward from the rind, following the.
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Remove the core. Make a final cut through the pineapple on both sides to create four quarters with no center core. Discard the core. Slice each quarter down the middle. Working with one quarter at a time, slice the flesh down the middle from top to bottom without piercing the skin. Slice each quarter crosswise.
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Stand the pineapple up on one end and cut just the middle section of the skin off, leaving the rest intact. Removing a strip of skin gives you a stable base on which to rest the pineapple as you.
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Slice off the top and the bottom of the pineapple. You only need to slice off a sliver, just enough for you to reach the yellow fruit, and to make a flat surface for it to sit upright. Sit the pineapple upright and trim off the sides—just enough to remove the outer shell of the pineapple. Take your time, you don't want to rush it and hack.
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Step 3: How to Peel a Pineapple. Stand the pineapple on one end, then slice off the fruit's skin in strips from top to bottom. Cut just deep enough to remove the skin without removing too much of the fruit's flesh. If desired, cut narrow wedge-shaped grooves to remove as many "eyes" as possible. Scott Little.
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To get clean slices, simply hold your pineapple in place on a cutting board, insert the tip of the knife near the center, and drag the blade downward to separate the flesh from the hard inner core.
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OPTION 1: Make pineapple cubes. Cut the pineapple in half: Standing the pineapple on its flat top or bottom, use your large knife to cut the pineapple in half down the middle of its hard core. You'll see a pale yellow fibrous core running the length of the pineapple and that's what we'll remove before cubing.
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Using a Butcher Knife, on a large cutting board, lay the pineapple on its side and cut off the crown and take a slice from the bottom. Stand the pineapple up on the cutting board and use a 7-5/8" Petite Chef to cut it in half, lengthwise. Lay the halves down flat and cut each one in half to create quarters. Stand the quarters up and cut out the.
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Step 1: Remove the top. Brianna Griepentrog/Taste of Home. Do like a Hawaiian and twist off the top so you can plant it later and, if you live in a warm climate, grow another pineapple—it takes 2 years! I find it easier to chop the top off with my knife. While you're at it, chop off the bottom, too.
