Make four simple cuts

Cut off the top and bottom of the pineapple, then cut it into quarters.

Cut away the core

Now stand a quarter section on its end. One simple vertical cut eliminates the quarter’s core. Repeat for the other three quarters.

Begin slicing

Then lay each quarter section down, and slice vertically into whatever width chunks or slices you prefer.

Finish slicing

Then pull your knife along the inside of the skin (but not too close), and voilD: perfect pineapple without the knotholes or tough core.

Tip:While the fruit was in the store, all its sugar settled at the bottom, so turn it upside down in the refrigerator for about a half hour before cutting and serving. That way the sugar will flow back through the whole pineapple.

This great tip came from Right at Home the Johnson and Johnson news letter.

For great tips and about real estate, buying, selling, or renting, contact Patti McDonald 312-450-8729