Pineapple Bowls
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This is originally from THIS Instagram Post.
Ingredients: 2 bowls
1 pineapple, very ripe
a serrated knife. I used this smaller one for more control.
a spoon
optional: a large knife for cutting in half cleanly. I used the longest one I had.
Directions:
Thoroughly clean your pineapple, especially the crown of the pineapple.
Slice in half top down..
Work on half of the pineapple at a time. Slice out the core in a triangular prism. Position your knife 45° inward toward the center. I don’t eat or serve this, but love to freeze it for smoothies or juice it.
Leave about 0.5’’ space between the skin and where you cut the sides of the meat out. Slice along the tops, sides, and bottom to make 2 logs of pineapple fruit. Work slowly and be sure not to cut through the pineapple skin.
Cube out the 2 logs to make them easier to scoop out.
Use the spoon to scoop out as much usable pineapple fruit out without piercing the skin of the pineapple.
With the residual meat of the pineapple, use the spoon to scrape out extra meat and juice.
Dump out or drink the juice.
Use however you plan on using the pineapple bowl. Dips, sauces, anything! Might I interest you in adding some pineapple fried rice inside?
FAQ:
Q: What should I do if I pierce through the skin?
Depending on what you’re using it for, it should be fine if it’s a minor slice through. If you’re storing anything wet, saucy, or has the potential to drip liquid out of it, I would consider one of the following solutions:
Wrap some plastic wrap on the inside of the bowl
Slice a small sliver of pineapple meat and stuff the hole
Freeze the bowl before you use it for a little bit
