Follow These Steps
Start by cutting off the top and bottom of the pineapple to give you a stable base, ever important when wielding sharp objects. Choose a sharp chef’s knife or serrated bread knife to remove the skin. We like ones with a thin blade for their superior flexibility. Follow the gentle curve of the fruit, using a sawing motion to help cut through the tough outer layer. If any of those tiny eyes are staring back at you, come back the trim them off. Better to miss some and do a bit of clean up, then to lose a hunk of the edible fruit.
For rings, simply lay the pineapple on its side and slice through the core as thinly or thickly as you like. Remove the core with a small round cookie cutter if you’re going for an old-school pineapple upside-down cake studded with maraschino cherries vibe.
For spears, keep the pineapple upright and cut in half lengthwise right through the core. Cut each half in half again so you have four equal quarts. Cut out the core.
From there you can slice crosswise into pretty fan shapes, ideal for garnishing fruity daiquiris and cocktails. Or, slice into spears for sautéing in brown butter and flambéing with bourbon (just a suggestion). Or do as we do, and dice into pieces big and small for the most refreshing sweet treat nature ever did offer.