Last Monday, Chef threw together this really yummy venison teriyaki with rice. For dessert, we had Tart Tatin again. Mmmmm.
But I was feeling tired and overwhelmed and he was throwing things in the saucepans and the stockpots faster than I could keep up. So I didn’t get the whole story of how to make the venison teriyaki. You can bet it was good, though.
However, he used a pineapple in the teriyaki, and I have heard people say that they love fresh pineapple, but they don’t ever buy them because they don’t know how to cut them up. And really, it’s easier than you might think.
Don’t be afraid of the pineapple.
My brain, thankfully, was functioning well enough to take photos of Chef cutting up the pineapple, and Chef was patient enough to cut it slowly so that I could get some pictures.
So here we go: how to cut a fresh pineapple.
First, lop off the top.
Then, put the pineapple on its end and start slicing the tough skin off.
Do this all the way around until you’ve got all the skin off.
Yes, all these photos are blurry. My shutter speed was too slow and/or the kitchen too dark and/or Chef was slicing like a madman!
Now, cut off the bottom of the pineapple.
Then cut the pineapple in half from top to bottom.
Cut it in half the other way, too. You’ll have fourths. (I’m a math GENIUS!)
Then, slice off the corners, which is actually the core.
Then you’re ready to cut the pineapple into bite-sized pieces.