Preparation Steps

• Lay the pineapple on its side on a cutting board. Using a sharp, large chef's knife, carefully slice off the top (crown) and the bottom (base) of the pineapple. Cut off about 0.5 inch from each end.
• Stand the pineapple upright on one of the flat cut ends. Carefully slice downwards, following the curve of the pineapple, to remove the skin. Try to remove as little flesh as possible while ensuring all the tough skin is gone.
• After removing the skin, you'll see diagonal 'eyes' embedded in the flesh. To remove them, make a shallow V-shaped cut along the diagonal line of eyes, then another V-cut to meet the first, lifting out the strip of eyes. Repeat this around the pineapple until all eyes are removed.
• To cut into rings: Lay the pineapple on its side and slice crosswise into 0.5 to 1 inch thick rounds. Use a small round cookie cutter or a paring knife to remove the tough core from each ring.
• To cut into chunks or spears: Stand the pineapple upright again. Slice it in half lengthwise, then quarter it. Cut out the fibrous core from each quarter. Lay the quarters flat and slice them lengthwise into spears, then cut the spears crosswise into bite-sized chunks.