Slice and Dice: Pineapple

When the local Kroger stocked tropical fruit, my mom served us the desserts of her youth. It was a rarity in the 80s so her line up was limited to cubes of mango, chunks of pineapple, and strips of tender coconut, which jiggled like Jello. The unadorned produce made my mom giddy, and she urged us to stake out our fair share. I did my best to ward off her advances, yielding a Hostess cupcake or neatly packaged Twinkie. 

As an adult, I realized the error of my ways. These days, I rely on freshly cut fruit to subdue my seemingly insatiable sweet tooth. In the winter, I nosh on fresh pineapple, which aids with digestion and offers a great bang for the buck. 

If you're craving the warmth of the sun, use these tips to bring the tropical taste of pineapple to your table.

How to Peel a Pineapple

Thoroughly wash the pineapple. Place it on a cutting board. With a chef’s knife, slice off the top 1/2 to 1 inch under the crown.

Rotate the fruit 180 degrees and slice off 3/4 of an inch off of the stem end.

Place the bottom end on the cutting board. Slice the skin away in strips. 

How to Core and Chop a Pineapple

   

Place the pineapple on it side. Cut diagonal pockets across the fruit to remove the eyes. 

Slice the pineapple in half from top to bottom. Place each half on a cutting board and cut into quarters. Invert each quarter and carefully slice away the core. Cut each quarter lengthwise into strips. 

Cut the strips widthwise into bite-sized pieces.