No more post-pineapple ER trips.
I remember the first time I saw one of the Salvadoran prep cooks at a restaurant where I worked slice up a pineapple for us to eat as a cool snack on a particularly hot night. The pineapple was great, but the truly awesome part was the way in which she prepared it. Up until then, I was of theschool; as a consequence, I ended up throwing a lot of edible bits into the trash along with the skin.
Her method, which I've since seen everywhere from the streets of Cartagena to the streets of Bangkok, was to remove the dark, spiny eyes with a series of shallow, diagonal, wedge-shaped cuts. It takes a bit of practice before you can do it efficiently , but the reward is a much higher yield of pineapple , and the ability to look badass and inspire badass-ery in anyone who sees you do it.
Stand the pineapple on its end, then slice off the sides, working your way around the pineapple. Here, it's better to be conservative with how much you remove. Take off just enough so that there's no dark-green or pale-brown skin remaining, but don't worry about taking out the eyes just yet; we'll get to them.Once you have the sides removed, you should be able to identify a distinct array of straight, parallel diagonal lines that connect all the eyes.
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