Pineapple Recipe

Time15m

Serves4

Make Pineapple Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Wash
Rinse the whole pineapple under cool running water to remove any dirt or residues from the skin. Pat dry with a clean towel.
2
Trim top and bottom
Place the pineapple on a cutting board. Using a sharp chef's knife, cut off about 1/2 inch (1–1.5 cm) from the crown (top) and from the base so the fruit stands flat.
3
Remove skin
Stand the pineapple upright on one of the trimmed ends. Slice downward following the curve of the fruit to remove the skin in strips, cutting deep enough to remove the eyes but trying to preserve as much flesh as possible. Rotate and repeat until all skin is removed.
4
Remove eyes
If small brown 'eyes' remain, remove them in a V-shaped groove by cutting diagonally along the rows of eyes to take out several at once. Continue until the shell is clear of eyes.
5
Core and slice (for rings, chunks, or spears)
Option A - Rings: Lay the peeled pineapple on its side and slice into 1/2-inch (1.2 cm) rings. Use a small round cutter or a paring knife to remove the core from each ring. Option B - Spears: Stand fruit upright and slice vertically into quarters. Cut out the fibrous core from each quarter, then slice each quarter into spears. Option C - Chunks: After coring (either by cutting out core from rings or removing quarter cores), cut the flesh into 1-inch (2.5 cm) chunks.

6
Simple fresh serving
Arrange pineapple slices, spears, or chunks on a platter and serve immediately at room temperature or chilled.
7
Citrus-honey finish
Whisk together lime juice and honey until combined. Drizzle over the pineapple pieces and gently toss to coat. This brightens flavor and adds sweetness.
8
Spicy or savory
Sprinkle chili powder or Tajín to taste over the pineapple for a tangy, spicy contrast.
9
Garnish
Tear or chiffonade mint leaves and sprinkle over the pineapple just before serving for a fresh herbal note.
10
Storage
Store any cut pineapple in an airtight container in the refrigerator for up to 3–4 days. Whole pineapple can be stored at room temperature for 1–2 days; refrigerate for longer storage.