There are some things in life that make us feel totally inept. Exhibit A: cutting a pineapple in a way that maintains its appetizing appearance. Somehow we are able to turn a fruit that starts out so beautiful into a chopped, mushy mess by the time we're done butchering it. But summer is the season for fruit salad and pineapple margaritas, so we're determined to master the art of cutting this juicy favorite the right way once and for all!
What You'll Need
A fresh, whole pineapple - Look for one that's firm but not hard and has a deep, yellowish-orange hue.
Sharp cutting knife
Small, round cookie cutter
1. Lay your pineapple on its side and use a sharp cutting knife to saw off the top leaves.
2. Cut off a thin layer from the bottom so that it will rest upright.
3. Stand it straight up and slice down the sides thinly, trimming off the tough skin and inner spikes.
4. Turn it on its side and slice the fruit into thick rings.
5. Take each ring individually and use your cookie cutter to chop out the inner core, then throw that away.
6. Either cut each ring in half, dice it all up into small chunks or simply leave whole. Then, dig in!