We’ve all heard the preachings about fresh fruit and vegetables, but when a certain fruit comes encased in a vicious shell equipped with spikes and a thorny, spiky “tail” that looks more like a weapon than something edible, it’s a lot more tempting to opt for the sugary canned version or a Snickers. Don’t let the menacing exterior of the pineapple intimidate you because, just like that really big bully with a mohawk in 4th grade, it has a really sweet and soft core. Here’s how to get to it (the pineapple that is, I unfortunately lack the advice to deal with traumatizing middle schoolers):
Directions:
1. Place the pineapple on its side and cut off the tail-I mean, stalk, and the other end.
![](https://spoonuniversity.com/wp-content/uploads/sites/13/2013/11/10896623396_7736d8d799_b.jpg)
Photo by Isabelle Chu
2. Stand the pineapple upright and cut off the skin in strips (try not to cut off too much meat!).
![](https://spoonuniversity.com/wp-content/uploads/sites/13/2013/11/10896622486_638c22b441_b.jpg)
Photo by Isabelle Chu
3. Remove excess skin and brown divets.
![](https://spoonuniversity.com/wp-content/uploads/sites/13/2013/11/10896584745_30c927b47f_b.jpg)
Photo by Isabelle Chu
4. Place the pineapple on its side and cut slices of whatever thickness you’d like.
![](https://spoonuniversity.com/wp-content/uploads/sites/13/2013/11/10896621276_eb33c27fbd_b.jpg)
Photo by Isabelle Chu
5. Cut around the hardest portion of the core and remove.
![](https://spoonuniversity.com/wp-content/uploads/sites/13/2013/11/10896868173_35731783e5_b.jpg)
Photo by Isabelle Chu
6. Repeat for all slices and enjoy!
![](https://spoonuniversity.com/wp-content/uploads/sites/13/2013/11/10896867613_0cae85c32f_b.jpg)
Photo by Isabelle Chu
Pineapple is delicious as is, or try it with this pineapple lemonade recipe for a tropical twist.