Hollowing Out a Whole Pineapple

Cut a slice from the top of the pineapple, including the plume. Reserve this as a lid for the hollowed-out container.

Using a knife with a long thin blade, cut around the edge of the pineapple. Cut into the flesh, about ½ in/1.25 cm inside the skin, without cutting through the bottom.

Turn the pineapple round. Insert the point of a knife near the cut plume end and move the knife from side to side to loosen the flesh inside, all the way down to the base.

Turn the pineapple upside down, and release the flesh in one cylindrical piece.

With a long knife, core the pineapple, cut the cylinder in rings or chunks and replace in the shell for serving. Add the plumed lid for decoration.