wilkes

One of the kitchen store at Shops on the Parkway have a pineapple corer for less than $10. Works wonderful.

This is the way I do as I don't have a pineapple corer (and most of us in this area don't..)

Lay pineapple on side and cut off top (and into flesh) with SHARP chef's knife.

Turn pineapple and cut across bottom, about 1 inch up. Stand on bottom on cutting board and cut all the way down through the core. Repeat this once again. You now have 4 quarters. Now lay one quarter down with peel down. Cut longways. Repeat on all 4 quarters. You now have 8 1/8 pieces. Trim core from each piece. You will see the difference when you look. Then peel the outside of the piece below the level of the peel to the fleshy part of the pineapple. Serve as spears, chunks, etc. Place prepared pineapple in tightly covered plastic box (such as rubbermade box.) Refrigerate. Pineapple will keep several days. If not a lot of juice forms from all of this cutting then add a half cup of orange juice (or pineapple juice) to the mixture.

DON'T try to use fresh pineapple in any gelatine (Jello type) mixture. It will not set.

After you have "mutilated" your first pineapple you will then be able to cut one without a problem. It just looks intimidating. Hope this will help you.

By the way, if you like the looks of your pineapple top then you may want to plant it in a clay pot (in topsoil.) Makes an unusual plant and will, if overwintered properly where it can get some sunlight and won't freeze, live over and make a little pineapple the second or third year.

I love fresh pineapple,pampered chef has a gadget that peels and takes out the core in one step .makes the task much easier .works great for me.

I know is a little retro, but I have just discovered fresh pineapple thanks to my brother in law....
I would love a recipe...and tips on how to cut the pineapple.