The easiest way to core a pineapple is to quarter it and then slice off the tip of each wedge, as illustrated below.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons butter
1 pineapple, cored, peeled, and sliced lengthwise into eighths
1/2 cup sugar
Frozen yogurt, for serving (optional)
Preparation
Step 1
Heat the butter in a large nonstick skillet over high heat. Coat the pineapple wedges with the sugar; place in the hot pan. Cook, turning once and shaking the pan often, until golden brown, 8 to 10 minutes. Remove the pineapple.
Step 2
Stir 3 tablespoons water into the pan, and heat briefly; drizzle over the pineapple. Serve with frozen yogurt, if desired.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
