How To Cut A Pineapple

STEPS TO CUT A PINEAPPLE 

Step 1:

Lay the pineapple on its side and use a large, sharp knife to cut the top and the bottom off. Make a cut about 1/2 inch or a little less off the top and the bottom. 

Step 2:

Stand it up on the bottom cut side and slice the outer skin layer off. Start at the top and cut down along the shape of the pineapple. Try not to cut too deep so you can save as much of the sweet flesh as possible. Slice off the “eyes” that are deep and brown. Tiny lighter ones are fine to leave. 

Step 3:

Keep the pineapple standing and slice it lengthwise down the middle to create two halves. Cut each half, lengthwise, down the middle to create quarters. 

Step 4:

Locate the thick core at the corner of each quarter and slice it off. 

Step 5:

Chop the pineapple quarters into 1-inch chunks. You can make them thicker or thinner as you wish. If planning on making salsa or fruit salad, dice it into small pieces. 

Slices or Halves

If you want to make ring slices then the cutting method is a little different. Follow step 1 and 2 but instead of cutting in half, slice it width-wise, into circles. Then, use a cookie cuter that is about 1 or 1 1/2 inches in diameter to cut out the core from each slice. 

Cut each ring in half if you wish to create ring halves.

STORING INSTRUCTIONS

Whole pineapple

You don’t have to cut the pineapple the second you bring in from the store but try to do it within a day or two. It will be just fine left on the counter for a day but if you want to keep it longer, store it in the refrigerator. You can keep the pineapple in the refrigerator for up to 3 days before cutting.

Sliced pineapple

You should store cut pineapple in the refrigerator right away. Place slices or chunks of freshly cut fruit into an air-tight food storage container and refrigerate for 3 to 5 days. 

HOW TO SERVE FRESH PINEAPPLE

Like I mentioned earlier, the possibilities are virtually endless because it’s great in sweet and savory recipes. 

Savory:

Add diced pineapple to teriyaki sauce and make chicken teriyaki with it. 

Pineapple Grilled Chicken Kebabs are wonderful as an easy grilled dinner. 

Add it to various fish tacos or chicken tacos for a sweet and juicy burst of flavor. 

Sweet:

Make tropical fruit salad or add it to the classic fruit salad. 

Fruit salsa is wonderful with some diced fresh pineapple added. 

MAPLE BACON CUPCAKES

Deliciously moist maple butter cupcakes with a rich flavor.  These Maple Bacon Cupcakes are made with maple cream cheese buttercream frosting and pack plenty of real bacon for every bacon lover!  

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Course: Dessert

Cuisine: American

Keyword: Cake, Cupcakes, Maple Bacon

Prep Time: 30 minutes

Cook Time: 27 minutes

Total Time: 57 minutes

Servings: 34 cupcakes

Author: Jessica (swankyrecipes.com)

Ingredients

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• 2¾ cups (minus 1 tbsp) all-purpose flour
• 1 cup maple sugar (or 1 cup granulated sugar in place of maple sugar)
• 1 cup granulated sugar
• ½ tsp baking soda
• 1½ tsp baking powder
• 1 tsp salt
• ⅔ cup shortening, packed
• ¼ cup unsalted butter, at room temperature
• 1 cup full-fat sour cream
• ½ cup milk ( I used half & half )
• 3 large eggs
• 3½ tsp imitation maple extract/flavoring
• 2 tsp vanilla extract
• ½ tbsp pure maple syrup

For the Maple Frosting

• 18 tbsp (that’s 1 cup plus 2 tablespoons) unsalted butter, at room temperature
• 5 cups powdered confectioners’ sugar
• 2 tsp imitation maple extract flavoring
• ½ tsp salt
• 12 ounces cream cheese, soft
• 1 cup shortening, packed
• 2 lb bacon, finely chopped
• maple syrup, to garnish

US Customary – Metric

Instructions

•  Preheat oven to 325°F. Line a muffin tin pan with paper cups; set aside.
• In a bowl fit with paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt.  
• On low, slowly beat in chunks of shortening and butter. Turn mixer to medium. Beat until mixture has small crumbs.
• In a medium bowl, whisk together sour cream, milk, eggs, maple flavoring, vanilla extract, and maple syrup. 
• Mixer on low, slowly pour mixture into dry ingredients.  Turn mixer to medium. Beat until incorporated; about 1 minute.  Whip down sides of bowl with a spatula. Sstir to mix.
• Spoon 2½ tbsp cake batter into each cupcake.  Bake in oven for 27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
• Make the frosting. In a bowl fit with a mixer, beat butter, powdered confectioner's sugar, salt, and maple flavoring. Once smooth, turn mixer up to medium. Beat in chunks of cream cheese and shortening.  Mix until smooth.
• Fill a pastry bag with a cupcake tip and frost each cupcake.  TIP: Frosting may need to be chilled in a pastry bag to create same design as photos.  Also, I used a Russian Ball Tip to frost each cupcake.  See notes on where to buy, otherwise, any cupcake tip will do.
• To make bacon, cook according to package directions or to make in the oven heat to 400 degrees F.  Line two rimmed baking sheets with parchment paper and spread bacon evenly on sheets without them touching.  Bake for about 20 minutes or until bacon is golden brown.  Transfer bacon to paper towel then finely chop.
• Add chopped bacon to the top of the cupcake and around the bottom frosting.  Drizzle maple syrup over each cupcake if desired.
• Cupcakes need to be chilled until 30 minutes before serving.

Notes

To recreate frosting design, please read entire post.  You’ll need these Russian Style Ball Cake Tips.  They can be purchased online from Amazon or Walmart