Use a sharp chef’s knife to slice it.
If any eyes are left in the pineapple, use the tip of your knife to dig them out.
You can also use a wide icing tip or a very small, round cookie cutter to cut the center out.
A large, sharp chef’s knife works best for this process. Try to get the top as level as you can. If it’s slanted, the corer will have a hard time moving straight down through the fruit, and it may want to push out through the left or right side.
The base of the corer is the round circular part with the blade.
If your corer tries to move off center, gently redirect it back to the middle.
Sometimes, the core will just stay attached to the inside bottom of the pineapple as you pull the slices out, so you can just toss it with the skin. You can slice down one side of the pineapple slices from top to bottom to make rings, as it comes out of the corer in one, long curlycue.
Grasp the pineapple while you’re cutting so it doesn’t slide around on the board, and make sure to get your fingers out of the way!
Try not to cut too much of the fruit off with the skin, but get in at least a quarter inch, since the spines are a bit deep.
You can toss the core or save it for other uses.
You should have a flat top and bottom now, which makes it easier to cut the pineapple.
Use a large, sharp chef’s knife for this process.
The core is a slightly paler yellow.
You’ll end up with a triangular-shaped wedge that has the core in it. You can just pull it out with your knife or your fingers.
