Pineapple Rings 1-2-3

by Jennifer Armentrout

from Fine Cooking
Issue 88

The easiest way to prepare the glistening, caramelized fresh pineapple rings that top our Pecan Pineapple Upside-Down Cake is to buy a peeled and cored fresh pineapple from the grocery store and just slice it into rings. But if your market carries only whole fresh pineapples, here’s how to trim one down into picture-perfect rings.

3 Steps to Perfect Pineapple Rings

1.Cut off the top and bottom and stand it on a cut end. Slice off the skin, cutting deeply enough into the pineapple to remove the eyes, too. You’ll lose some edible flesh this way, but it’s the best way to get nice round rings. 2. Cut the pineapple into 1/4-inch-thick slices and then trim any pointy edges off each slice to round it off. 3. Remove the core from each slice with a small round cutter or a paring knife.

How to select a ripe pineapple:

Look for a fresh, dark-green top and taut, shiny skin. Pick it up. It should feel heavy for its size and give a little when pressed, but there shouldn’t be any large, very soft spots. It should have a light, sweet pineapple fragrance, especially at its base. A pineapple with a heavy, cloying fragrance may be overripe.

Contrary to popular belief, a pineapple with greenish skin may actually be ripe; skin color varies with variety. You may also have heard that the ease with which a leaf can be pulled free is a sign of ripeness, but this isn’t necessarily so.

Photos: Scott Phillips