This simple peeling process means less waste of your pineapple and results in pleasing star shapes slices. A nicely presented dish of these slices will add to a buffet, picnic or any time you want to stuff your face with pineapple (without the little nobbly bits).
Step 1: What You Will Need:
Big Knife (serrated)
Newspaper (for composting waste)
Step 2: Top & Tail:
Whip off both ends of your fruit and tip them onto the waiting newspaper. The bottom end can be a bit tough so make sure you remove enough.
Step 3: Shaving Time:
Stand your pineapple on end and begin to shave away thin slices of the rough skin. Don't go too deep and ignore the small round brown holes that are left, you will deal with these in the next step.
Twist your pineapple as you go and the cut edge will be a guide to your next slice.
Step 4: Cutting Some Grooves:
This speckled fruit must now be flipped onto it's side ready to take out those small brown holes. You will notice the holes form two spirals going in opposite directions, either of these spirals can be followed with this technique, I prefer the longer spiral in the first photo working from left to right.
With the pineapple on it's side grip hard with one hand and cut out a shallow groove in a spiral pattern using the holes as your guide. This is best done with several small cuts matching up.
Repeat this until all the small brown holes are gone.
Step 5: Tidying Up:
You will always be left with a few little flecks of skin, you can nip these out with the knife depending on how much effort you are willing to put in. Remember it is all roughage.
Step 6: Presentation:
Your pristine pineapple is now ready to serve. You can slice it as thick or thin as you like, it is all down to taste.
With it on it's side grip it firmly without too much downward pressure, this could blunt the spikes and slice away.
As was mentioned before the bottom end can be a bit tough so when presenting leave this bit off the dish and eat it yourself.
The slices can be arranged in a line or any other pattern you want.
If done right this simple technique leaves a dish that will catch anyones eye.