When peeling pineapple, the most important thing is to peel off those very unpalatable rough skins and dig out those sharp thorns. Unfortunately, there is no easy way to do this except to waste some pulp.

First, cut off the bottom of the pineapple so that it can stand on the chopping block, and cut off the peel vertically 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.

Second, dig out the pineapple thorns left in the pulp one by one with a sharp-pointed fruit knife. Dig deep enough each time. If there are still spikes, you might as well dig more pulp around them.

After digging the peeling thorns, you can slice them and eat them.

The following is how to take out pineapple meat directly without peeling, which is generally used when making pineapple cups.

First, put the pineapple flat on the chopping block, grasp the big end and cut off the top with leaves with a sharp knife. If you want to use an empty shell as a container, leave the top as a lid.

Second, use a sharp pointed fruit knife to cut the pineapple evenly between the peel and the pulp. Note that a small amount of pineapple meat should be left in the shell to make the pineapple shell have a certain thickness and make it strong.

3. Turn the pineapple upside down and cut off the bottom so that the shell can stand steadily and evenly. In this way, pineapple meat and pineapple shell can be easily separated.

4. Insert the fork into the pineapple meat, hold the pineapple shell with one hand and pull out the pineapple meat on the fork from the shell. Cored slices of pineapple meat. The shell is reserved for other purposes.