1, cut off the head and tail of pineapple, as shown in the following figure:

2, pineapple split, divided into eight, as shown in the figure below:

3. Make several vertical cuts, but don't cut through them, as shown in the figure below:

4. Cut off from one end along the pineapple skin, as shown in the following figure:

5. The peeling and slicing of pineapple is finished, as shown in the following figure:

Pineapple (scientific name: Ananas comosus? (Linn.) Merr), commonly known as pineapple, is one of the famous tropical fruits. Its stems are short, leaves are numerous, arranged in rosettes, sword-shaped, with sharp tips, green ventral surface, green back flour, and brownish red edges and tips. Leaves born at the top of inflorescence are smaller and often red.

Inflorescence is pulled out from the leaves, like a pine ball; Bracts are green at the base, reddish in the upper part and triangular-ovate; Sepals are broadly ovoid, fleshy and reddish at the top; Petals are oval, pointed, purplish red in the upper part and white in the lower part. Juhuaguo is fleshy. Flowering period is from summer to winter.

Cut off the bottom of the pineapple so that it can stand on the chopping block, and cut off the peel in a straight direction from top to bottom in a large area. The cut peel should have a certain thickness so as to take away the pineapple thorns as much as possible. Dig out the pineapple thorns left in the pulp one by one with a sharp-pointed fruit knife. The depth of each dig should be satisfied. If there are spikes left, it is no harm to dig out more pulp around it. After digging out the fallen thorns, you can slice them and eat them.