Material

  • One pineapple

Equipment

  • Sharp-pointed knife

Instructions

  • Cut the pineapple lengthwise into wedge-shaped sections.
  • Slice the flesh from the skin. Cut two parallel grooves in the flesh down each side. Cut the pineapple into slices about one centimeter thick.
  • Offset the slices so alternate slices form two parallel rows. Chill before serving.