Once prepared, the delicious sweet-sour flavour of pineapple can be used in a range of sweet and savoury dishes from William Drabble's pineapple kebabs with lime creme fraiche and toasted coconut to Matt Gillan's duck breast salad with burnt coconut, pineapple and cashews .
Method
1
Cut the top and bottom off the pineapple
2
Cut in half and place flat on the board
3
Carefully cut off the skin from top to bottom, Remember to remove all the eyes- the little dark circle
4
Cut the peeled pieces into 4 wedges and remove the core
5
Cut the chunks into bitesize pieces ready for eating
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