OK, maybe you already know how, but I didn't until I learned it in Indonesia. My work is not the prettiest example of the technique you'll ever see. An Indonesian could carve up a pineapple so the result is gorgeous, even spirals all the way around, and the resulting slices are perfectly notched on the edges. With a machete.
First, cut off the head and base of the pineapple.
Stand the pineapple on end and slice off the skin, top to bottom, not too deeply. Your slices should take off all the skin but leave the little hairy brown dimples.
The hairy brown dimples run in a corkscrew pattern from the top of the pineapple to the bottom. Pick one row and follow it down, making two diagonal cuts just deep enough to remove a wedge of flesh that includes the brown dimples.
Continue with the other rows of dimples.
The end result with be a pineapple with elegant corkscrew grooves. Or in this case not so elegant.
Now lay the pineapple on its side and cut thin slices. Each slice will be round with notched edges. There is no way to "home-core" a pineapple, so your guests will have to cut the flesh off the hard core with a fork before they eat it. If it was important, I guess you could try your luck with a cookie or biscuit cutter.
Now lay the pineapple on its side and cut thin slices. Each slice will be round with notched edges. There is no way to "home-core" a pineapple, so your guests will have to cut the flesh off the hard core with a fork before they eat it. If it was important, I guess you could try your luck with a cookie or biscuit cutter.
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