Ingradients

One unbruised pineapple with yellow flesh

Equipment

Sharp-pointed knife

Instructions

• Wash the pineapple, pat with a cloth to dry it, and cut off both ends.
• Cut the pineapple in half lengthwise.
• Cut a V-shaped groove down the center of the core.
• To form the head and the top of the wings of the butterfly, make a cut angled toward the center from both borders of the core and then make a shallow curving slice from the skin on both sides.
• Remove the flesh from the skin by making cuts at an angle of about 45 degrees from both borders and then connecting the two by making a curving cut.
• Turn the pineapple with the curved side up. Cut a single groove down the center of the curved bottom and two parallel grooves down each of the flat sides.
• Cut the pineapple into one centimeter thick slices