Instructions

Lay the pineapple on its side: Start by laying the pineapple horizontally on your cutting board.
Cut the top and bottom: Using your sharp knife, cut off the top and bottom of the pineapple. This creates a stable base and top for making further cuts.
Stand the pineapple: Place the pineapple on the cutting board using one of the flat ends you just created.
Cut into wedges: Carefully cut the pineapple in half from top to bottom. Then, cut each half again in the same way, so that you have four quarters.
Core removal: Each wedge will have a hard core along its edge. Angle your knife to cut this part and discard it.
Slice without peeling: Now, take each wedge and make slices according to the desired thickness, cutting from the flesh towards the skin but not through it.
Separate the flesh from the skin: After making the slices, run the knife between the flesh and the skin along the length of each segment to separate the pieces.
Enjoy your pineapple: You should now have several pineapple slices ready to eat, with the skin left behind in a long strip.

Benefits:

Efficiency and ease: This method is simple and can be faster than traditional peeling methods.
Less waste: It allows you to get more fruit, as it avoids cutting large pieces of pineapple with the skin.
Safety: By stabilizing the fruit while you cut, this method can be safer, reducing the risk of the knife slipping.

This simple pineapple cutting trick is a game-changer for fruit lovers. Not only is it effective and safe, but it also eliminates the usual fuss and mess. Try it the next time you bring home a pineapple, and you might wonder how you ever managed without it!