JLove98905 wrote:
<edited>
> I followed the directions on the label, which briefly went as follows: Cut the
> head off. Quarter the pineapple, and remove the quartered core lengthwise from
> each portion. Then, use the knife to slide just under the skin, freeing it from
> the meat. The rest is easy.

I cut the bottome off, leaving the leaves on as a handle, use a long
flexible knife like a slicer, and shimmy it down the sides, going as
deep as I need to get the "eyes" out. Making narrow cuts means you don't
have to go has deep. I then cut the top off half way, lay it on it's
side and cut it lengthwise but off center so that you miss the tough
center pole. This frees about a third of it. I then cut off the top, lay
it on it's flat side and liberate the rest of it from the center pole.
No tears, no cuts, no problems. If you use a pot fork or carving fork
you it's like rubbers *and* foam. HTH
blacksalt