Reducing Waste Hacks

Get more bang for your buck and reduce waste by using up all—or most— of this tropical fruit.

SHOW-STOPPING SERVING BOWLS

Slice your pineapple lengthwise and hollow it out to create eye-catching pineapple “boats.” (Keep leaves attached to one half, if you like.) Once sliced, lay each half flat. With a paring knife, cut out core using a V shape. Using a long, flexible knife, carefully slice the flesh down each side of the peel into the centre at the bottom. Carefully pull out and slice flesh without piercing through the peel. Serve dishes (like our Sheet-Pan Pineapple Shrimp!) in these boats and enjoy the juicy flesh on its own or in recipes.

DON’T LOSE IT, INFUSE IT!

Infuse water with the leftover core and peels from a well-scrubbed, organic pineapple. Let stand for at least 6 hours or refrigerate overnight then fine-strain. Use in place of water in a punch recipe or freeze into ice cubes.

UPCYCLED LEAVES

Pluck out, wash and save leaves for an impressive cocktail garnish.

AU NATUREL COCKTAIL CUP

Before slicing away at your pineapple, consider using its empty shell as a cocktail glass. The easiest way to do this is to use a pineapple slicer/corer. This tool twists through the pineapple, slicing rings, while coring it at the same time. You’ll be left with an intact peel as well. Turn it into a cup for a smoothie or trim it down for a fun cocktail glass.