- 1). Place the pineapple onto the cutting board resting on its side.
- 2). Cut the top and bottom ends off the pineapple with the chef's knife.
- 3). Move the pineapple so it sits vertically on the cutting board on the cut, flat bottom.
- 4). Hold the pineapple steady with one hand and position the blade of the knife approximately 3/8-inch inside of the outer skin at one upper edge.
- 5). Push the chef's knife down to remove the skin from the pineapple. Angle the knife around the curve of the pineapple as you slice off the skin until you reach the bottom of the pineapple.
- 6). Reposition the chef's knife at the top of the pineapple again to slice another piece of skin from the pineapple. Continue removing skin in the same fashion until you skin the entire pineapple.
- 7). Cut the pineapple in half from top to bottom.
- 8). Place the pineapple halves onto the cutting board with the flat sides facing down. Cut each in half again so you have four quarters.
- 9). Cut the center pointed corners from each quarter to remove the core of the pineapple from the quarters.
- 10
Slice each quarter into 1-inch wedges. Arrange the wedges on a platter or place them in a bowl to serve.
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