PREPARING A PINEAPPLE
With a large, sharp knife, slice off the top and bottom ends of the pineapple so it sits level on a cutting board.
Following the natural shape of the fruit and working from top to bottom, slice off skin in strips; then cut away any remaining “eyes.”
Core for Wedges
Quarter peeled fruit lengthwise. Holding each wedge upright, carefully slice off tough core, and discard.
Core for Rounds
Halve peeled fruit crosswise; using an apple corer (or sharp paring knife), remove tough core, and discard.