So today I was walking around in my local grocery store with a shopping list that didn’t have pineapple written on it. Then I stumbled into this golden beauty! Isn’t it just the most perfect species? I honesty can say this is the best looking pineapple I have ever brought home with me. It is past being golden, it is almost orange. Just wish you could have smelled its sweet fragrance. These two factors, golden color and delicious ripe fragrance, are what I usually look for in a pineapple. If the pineapple is greenish on top but the bottom has started to show a yellow-orange color change, it can ripen sitting on the countertop for a few days.
I have also heard about the leaf-pull test which is just how easily you can pull out the crown leaves indicates ripeness. However this test has not been accurate consistently.
I love pineapple when it is so sweet and juicy. I love it in salads, in smoothies, grilled, or just by itself. And this one was devoured right out of the bowls within minutes. It was truly as sweet as it smelled.
Wash the outside of the pineapple. Slice off the top and bottom and discard.
Place the widest cut end on a sturdy flat surface. Be careful so the pineapple does not shift when you are going at it with a sharp knife. Starting from the top slide you knife into the skin and cut 1/8-1/4 inch thickness along the side of the pineapple. Repeat this several times, remove and discard all of the skin. Most of the eyes should cut off with the outer skin leaving only small traces on the flesh. You will be able to dig these out with the sharp point of a carving knife.
With the pineapple sitting on the wide end, carefully cut it in half lengthwise. Then cut each piece in half, so you have 4 long pieces.
Now the hard core is exposed on each piece. Slice off the hard core and discard.
Slice each piece into 1-inch slices and enjoy this juicy, golden goodness.