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L.A. Times Test Kitchen tips: Peeling and cleaning a pineapple

July 30, 2011 |  8:00 am

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Nothing beats the flavor of fresh pineapple, but it can be real frustrating to peel and clean if you don't know how to do it. Here's a quick step-by-step on how to peel the pineapple, including a trick I learned from a chef instructor in cooking school. She showed us a quick and simple way to remove the "eyes" (the brown indentations) on the pineapple without wasting too much of the valuable flesh. -- Kenny Duran, L.A. Times Test Kitchen intern

If you have any kitchen tips or questions you'd like us to explore, leave a comment below or email us at noelle.carter@latimes.com.

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Photo credits: Noelle Carter

 

1. Remove the top of the pineapple.

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2. Remove the bottom end, cutting so the pineapple will sit flat on a cutting board.

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3. Using a chef's knife, peel the pineapple.

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4. Rotate the knife as you peel the skin, following the slant of the sides of the pineapple. Do not worry about peeling the eyes (the dark indentations) with the skin.

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5. To remove the eyes, cut a wedge above and below a row of eyes. The eyes run in diagonal lines over the surface of the pineapple. Use the knife to remove a few at a time.

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6. Ready to use.

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