Ree Drummond's Simple, No-Fuss Way To Cut A Pineapple - Tasting Table

"The lush, tropical pineapple is a bright, acidic fruit with a number of different culinary applications. Whether eaten fresh as chunks or spears, grilled, air-fried, or combined into a dish of curry or rice, the best way to properly prepare a pineapple starts with being able to cut it efficiently. The Pioneer Woman's Ree Drummond took to her Instagram to explain her basic method to cut pineapple into bite-sized chunks, perfect for a variety of dishes."

"Per her video, Drummond starts by using a sharp knife to cut off the top and bottom of the pineapple. Next, she stands up the pineapple on the flat cut edge of one of its cut sides and makes about eight cuts around the fruit to remove its outer skin. She then cuts from the top down, bisecting the fruit in half and then into quarters, resulting in about eight spears."

A sharp knife should be used to cut off a pineapple's top and bottom, then stand it on a flat cut edge and slice away the outer skin with several vertical cuts. Cut the fruit from top to bottom, bisecting and then quartering to create spears, remove the core from each spear if desired, and chop the cored spears into small chunks. Leftover cores can be pureed, infused into syrups, or added to soups and stews. Pineapple chunks work well raw, grilled, air-fried, or incorporated into curries and rice; they can also be coated with lime, onions, peppers, and spices for uncooked preparations.

Read at Tasting Table