I love fresh pineapple. I often forget that, but when I remember… Oh my God. Anyway, normal people would prefer to call it slicing or cutting a pineapple. Or perhaps even “preparing” a pineapple. But that’s boring. I’ve heard amazing things about the quality of fresh fruit in Korea but haven’t really had much experience with it. This pineapple was perfect.
Here, in photographic evidence, is my first experience in killing a pineapple.
First, you need a pineapple. I chose a mini pineapple. He’s Amy-sized.
(The Korean actually reads “Mi-ni PIn-A Ple” hehe)
My dad told me a pineapple is ready when you can easily pull the leaves out of the top. That seems like an easy guide.
Once you’ve decided that it’s ripe, you have to give it a hair cut. The woman at the store actually offered to do this for me…which I thought was strange.
At this point I considered cutting off the skin. I’m glad I didn’t.
Then you need this handy-dandy pineapple tool my dad sent me.
Place it firmly on top, and twist! (This is a two person job! You need four hands for this.)
Twist all the way down, and pull back out.
And now you have perfect little pineapple rings.
Wiener dogs like pineapple too…
I love him.
After you’ve eaten all the pineapple (Yum!)…
You make breakfast!
Chocolate chip pancakes, scrambled eggs, bacon and orange juice.
Didn’t expect that from me, did you?