The Easiest Way To Butcher A Pineapple

Pineapples are delicious, but if you're buying them in a can packed with syrup or water, or paying more for a pineapple already cut up and tossed in a plastic container at the supermarket, you're missing out on how wonderful a delicious, juicy, fresh pineapple can taste. Don't feel put off by its spiky, tough exterior — they're actually remarkably easy to get into and once you've done it, you'll be glad you did.

The folks at Bon Appetit have an excellent walkthrough on the best way to "butcher a pineapple like a rockstar", as they put it. You'll need a sharp knife, obviously, but the rest is just a matter of precision cuts so you can stand the body of the pineapple on end without dealing with the spiky leaves or the round bottom, and then carefully cutting away the thick skin. When you're finished, you'll have a mass of fresh, juicy pineapple that's ready to eat right away, toss on the grill, or store in the fridge for a few days.

After all, buying pre-butchered pineapple at the supermarket likely means you're buying the pineapples that were on their way out anyway or rotated from active stock and canned pineapple is, well... canned. This is one of those situations where you can definitely do better by doing it yourself. Do you have any tips to add? Let's hear them in the comments below.

Butcher a Pineapple Like a Rockstar [Bon Appetit]


Comments

    There is a lot of waste cutting the skin off, because people will cleave more and more of the sides off trying to get rid of all the "eyes". It is a lot easier to remove the thin layer of the skin and then cut channels to remove the eyes. There is a natural spiral, almost like cutting a thread into the pineapple, that removes the eyes quickly and leaves more pineapple on the fruit than in the bin.

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