A pineapple slicer turns like a big corkscrew that works its way downwards.
Some models come with differently-sized cutters that you attach to the handle, to accommodate different sizes of pineapple, or to leave more flesh on the inside wall of the shell if you’re planning to use it as a fruit bowl. Some have just one size permanently attached to the handle.
You start by cutting the top off the pineapple, about 2 1/2 cm (1 inch) below the leaves. In doing so, make sure you leave a horizontal surface to start with. Place the cutter in the middle of the pineapple. Start to turn clockwise, pressing down. Each complete turn will produce 1 slice. Each slice will be about 7 1/2 cm (3 inches) wide.
You can do just as many slices as you like and leave the rest of the pineapple in to stay fresher, or do all the slices all at once. As it drills down into the pineapple and produces the slices, the cutter leaves the outside shell intact. It also leaves a centre ring of flesh behind in the shell, which is the core.
When done, lift the cutter out of the pineapple. You’ll find all the juice is still safely inside the pineapple.
If you want to use the shell of the pineapple for something else — such as a serving vessel — just cut the core out with a knife and discard. If you’re not planning to use the shell for anything, then you may just run a knife along the inside of it, removing any pineapple left on its inside wall, and use or freeze this for future use as “shaved” or “crushed” pineapple.
You can do the whole pineapple in under a minute, once you’ve gotten the hang of it (though there’s no need to race.)
Pineapple slicers will work best on pineapple that is not overripe. You don’t have to press down a great deal, so it’s easier to do.
Photos showing stages of pineapple slicer use
Credit: These photographs are courtesy Frank C. Müller of Mannheim, Germany, who donated them to Wikimedia under a creative commons licence.