A lot of people are a little bewildered about how exactly to cut up a pineapple. They’re weird and spiny and have this hard core in the middle – how on earth do you get to it easily? I see a lot of silly advice about cutting off the rind, and then cutting it into rounds, and then cutting out the circle of core in each round. Nonsense! This way is much simpler. Maybe you already know this method, but for those of you who don’t, I’ll walk you through it.
First, make sure the pineapple is ripe. When you buy it, it’ll probably be mostly green, so you want to leave it out on the counter until it’s mostly yellow, like this one is. When it’s ready to cut, lay it down on a cutting mat. (Ignore the melted corner. That’s what happens when you put a hot pot on it accidentally. Don’t do that.)
Cut both ends off the pineapple and discard. (Cool fact: if you plant the top of the pineapple, you’ll actually GET A PINEAPPLE TREE! Of course, unless you live in Bermuda it will never amount to much, but still….)
Set the pineapple on one of the cut ends, and cut down the middle to cut it in half.
And then into quarters.
In the center of each quarter will be the woody center of the pineapple. Cut the center off each quarter. You’ll be able to feel the difference between the hard center and the rest of it.
Then cut each quarter into smaller slices.
Take each slice and cut it into chunks, but leave the outside rind intact.
Then cut the chunks off the rind and into your bowl.
And that’s it! Be careful that you don’t eat too much pineapple at once, though, because here’s another fun fact: Pineapple has an enzyme in it that all humans are slightly allergic to. Eating large amounts of it will make your mouth kind of itch. It won’t send you into anaphylactic shock or anything, but it is uncomfortable. Stick to no more than about 2 slices worth of pineapple in one sitting!
Kept in the refrigerator, a whole cut pineapple should be good for about a week’s worth of Super Smoothies!