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.
Cut Off The Skin:
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.
Cut Pineapple In Half and Quarters:
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.
Cut Off The Core:
Locate the thick core at the center corner of each quarter and slice it off.
Chop
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.
Cut Into Rings:
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.
Use a cookie cuter that is about 1 or 1 1/2 inches in diameter to cut out the core from each slice.
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Notes
Storing:Sliced pineapple should be stored in the refrigerator right away. Place slices or chunks of freshly cut fruit into an air-tight food storage container and refrigerate for 3 to 5 days.
Freezing:To freeze fresh cut pineapple, sped it on a parchment paper covered large rimmed baking sheet. Make sure to spread it in one even layer and try to leave a little space between the chunks. Place the baking sheet into the freezer for 2-3 hours. (Set the timer so you don't forget it.) After that, you can portion the pineapple chunks into freezer zip-top bags or store it in one large bag. Make sure to label, get as much air out as you can, seal, and place back into the freezer.