Choose the right tool
Use a good chef’s or serrated knife and a flexible cutting board.
Make four simple cuts
Cut off the top and bottom of the pineapple, then cut it into quarters.
Cut away the core
Now stand a quarter section on its end. One simple vertical cut eliminates the quarter’s core. Repeat for the other three quarters.
Then lay each quarter section down, and slice vertically into whatever width chunks or slices you prefer.
Then pull your knife along the inside of the skin (but not too close), and voila: perfect pineapple without the knotholes or tough core.
Tip:While the fruit was in the store, all its sugar settled at the bottom, so turn it upside down in the refrigerator for about a half hour before cutting and serving. That way the sugar will flow back through the whole pineapple.