Using a large chef's knife or serrated knife, cut off the top and bottom of the pineapple so that both ends are flat.
Stand the pineapple upright.
Cut the skin off in vertical slices following the curve of the fruit. Repeat to remove any of the small brown divots.
Cut the pineapple in four quarters lengthwise.
Cut out the tough core from each piece.
Cut the quarters into slices or cubes.