For rounds, turn your now-peeled pineapple back on its side. Take your knife and cut slices between ¼ and ½ inches wide. Once all the rounds are cut, you need to remove the center core.

Cut the pineapple lengthways into eight wedges, then remove and discard the core. Heat a large griddle pan until very hot. Use a heavy-based frying pan if you don’t have a griddle pan.

To test for ripeness, pull out a leaf and sniff. If it comes away from the fruit easily, the pineapple is ripe: if the leaf smells of fermentation, it’s past its best. Super Sweet varieties of ...