Place your cutting board onto a cookie sheet. This will help catch any juices so they don’t run all over your cutting board.
Rinse the outside. Wash the outside of the pineapple with a little bit of vinegar and water so you can kill off any germs and bacteria before you cut into the fruit.
Cut off the ends of the pineapple.
Once you've cut off both ends, stand up the pineapple on one end. You want it to stand firmly with no risk of rocking and rolling.
Cut away the rind from around the sides of the pineapple With a chef’s knife, cut away the rind, curving your cuts between the rind and flesh, around the shape of the fruit. Proceed around the sides of the pineapple until all the rind is removed. Trim away any prickly bits you might have missed.
Cut into the pineapple diagonally from the top to the bottom, alongside the core.
Work all the way around the core, cut away wedges of pineapple. Cut the wedges into spears, slices, or cubes.
Serve the cut pineapple immediately or store it in an airtight container in the fridge for up to 3 days.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Choose a pineapple that gives a little but is not soft or browned in spots. It should be uniformly colored with green leaves.Nutritional values are approximate and based on dividing the pineapple into 6 equal portions.
Place your cutting board onto a cookie sheet. This will help catch any juices so they don't run all over your cutting board.
Rinse the outside. Wash the outside of the pineapple with a little bit of vinegar and water so you can kill off any germs and bacteria before you cut into the fruit.
Stand it up. You want to cut off both ends and stand it up so it doesn't rock and roll around on you potentially risking injury.