Pineapple Recipe

Select and rinse

Choose a ripe pineapple: fragrant at the base, slightly yielding when pressed, with greenish-golden skin. Rinse the outside under cool running water to remove any dirt or residues, then pat dry with a clean towel.

Trim top and bottom

Place the pineapple on a sturdy cutting board. With a sharp chef's knife, cut off the crown (top leaves) about 1/2 inch below the leaves. Trim off the bottom so the pineapple sits flat (about 1/2 inch).

Remove skin

Stand the pineapple upright on the trimmed base. Slice the skin off in vertical strips, cutting from top to bottom with the knife tip following the curvature, removing the eyes. Work around until all skin is removed.

Remove eyes (optional)

If many 'eyes' remain, remove them in a diagonal fashion: make shallow V-shaped cuts in diagonal lines to create grooves that take out multiple eyes while preserving as much flesh as possible.

Core and slice (rings or chunks)

For rings: lay the pineapple on its side and slice into 1/2-inch thick rounds. Use a small round cookie cutter or a paring knife to remove the central core from each ring. For chunks: stand pineapple upright, slice vertically into quarters, cut out the triangular core from each quarter, then cut the quarters into 1-inch chunks.

Simple fresh serving

Arrange pineapple rings or chunks on a plate. Drizzle the lime juice evenly over the fruit and, if desired, the honey or maple syrup for extra sweetness. Sprinkle a pinch of coarse salt to heighten flavor and the chili powder for a touch of heat. Garnish with mint leaves and serve immediately.

Make-ahead storage

Store cut pineapple in an airtight container in the refrigerator for up to 4–5 days. If you used lime and honey, store plain pineapple separately and dress just before serving to preserve texture.