Step 1

Lay the pineapple on its side and use a large, sharp knife to cut the top and the bottom off. Make a cut about 1/2 an inch or a little less off away from the the top and the bottom.

Step 2

Stand it up on the bottom cut side and slice the outer skin layer off. Start at the top and cut down along the shape of the pineapple. Try not to cut too deep so you can save as much of the sweet flesh as possible. Slice off the “eyes” that are deep and brown. Tiny lighter ones are fine to leave.

Step 3

Keep the pineapple standing and slice it lengthwise down the middle to create two halves. Cut each half lengthwise down the middle to create quarters.

Step 4

Locate the thick core at the center corner of each quarter and slice it off.

Step 5

Chop the pineapple quarters into 1-inch chunks. You can make them thicker or thinner as you wish. If planning on making salsa or fruit salad, dice it into small pieces.

Step 6

If you want to make ring slices of pineapple, then the cutting method is a little different. Follow step 1 and 2 but instead of cutting in half, slice it width-wise, into circles.

Step 7

Use a cookie cuter that is about 1 or 1 1/2 inches in diameter to cut out the core from each slice.