Cut off the top of the pineapple. Flip the pineapple so the cut-side is down and place it on a plate. Place the plate in a fridge and let it sit for 30 minutes (to allow the juices to distribute throughout the pineapple).
After 30 minutes, place the pineapple on its side on a cutting board and cut off the bottom of the pineapple.
Remove the fibrous skin. Cut down, vertically, around the edges of the pineapple, creating thin slivers Cutt off any eyes that remain.
For Pineapple Chunks
Quarter the pineapple. Cut the pineapple in half starting at one cut-end cutting down through the other cut-end. Then cut each half in half.
Remove the inedible core. Stand each pineapple quarter up on the cutting board and cutting down just behind the core. Start cutting from the top of the pineapple down to the bottom. Repeat this with each of the quarters.
Create pineapple chunks. Cut each quarter in half. Line them up and then cut horizontal slices, creating even chunks.
For Pineapple Rings
Place the skinned pineapple on its side on a cutting board. Cut equal slices and then use a cookie or biscuit cutter to cut out the core on each slice.
Storing Cut Pineapple
Freeze pineapple. You can freeze pineapple chunks by placing them on a thin baking sheet lined with parchment or waxed paper. Place the tray in the freezer and freeze for at least 30 minutes. Then transfer frozen chunks to a freezer bag. They will keep for up to 6 months, so be sure to label your bags.
Refrigerate pineapple: Store cut pineapple in an airtight container in the fridge for up to 3 to 5 days.
Choose a pineapple with golden color on the bottom and/or sides. You should be able to gently press the skin and it gives a little.
Preparing Pineapples for Cutting
I recommend turning the pineapple over before chopping it to send its juices throughout the flesh.
I like to freeze pineapple on a try lined with waxed or parchment paper. Once it's frozen, transfer it to a freezer bag, label it, and it should keep up to 2 to 3 months.