sona mondal

First you off the green spiky top. Then carefully cut the skin off the sides, as close to the edge of the pineapple as you can. The sweetest and juiciest parts of the pineapple were usually right at the very edge.Cutting close to the edge exposes a bunch of brown, scraggly dots, called eyes, that need to be removed. You can't eat them, they're too prickly.If you looked carefully you can tell that the eyes line up in a spiral.making V-shaped trenches as rotates around the pineapple to remove them.

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get a chef knife and a cutting board Cut off the top and bottom.Place the pineapple on its side.
Slice off about ½ inch from the top (crown) and bottom.Stand the pineapple upright.With the flat bottom on the cutting board, it’s now stable for peeling.Slice off the skin
Cut downward from top to bottom, following the curve of the pineapple. Slice off the skin.Cut downward from top to bottom, following the curve of the pineapple.
Try to remove only the skin, leaving as much flesh as possible.
Go around the whole fruit until the skin is removed try to remove only the skin, leaving as much flesh as possible.
Go around the whole fruit until the skin is removed.
Remove the "eyes" (brown spots)
Use a paring knife to cut out the eyes in diagonal rows, creating a spiral pattern.
You can also take shallow V-shaped cuts to remove multiple at once.Cut and core. depending on u

Cut the pineapple in quarters lengthwise.

Slice off the hard core from each quarter (lighter in color and fibrous)