Wash the outside of the pineapple.
With a sharp chef’s knife cut the top and bottom off of the pineapple. Cutting the bottom allows an even surface so the pineapple rests securely in the next steps.
The next step is to cut off the skin. Stand the flat bottom of the pineapple on a cutting board. Cutting from top to bottom, remove the skin in strips, cutting deep enough to remove most of the eyes. Continue to turn the pineapple and cut off strips until all of the skin is removed.
Use the tip of a peeler to remove any stubborn eyes (the brown circles).
Cut the pineapple crosswise into rounds of the thickness desired. Using a paring knife, cut around the core in the center of each round. Use your thumbs to pop out the center.
Alternatively, stand the pineapple on its end and cut the fruit off, in strips, from around the core. Chop as desired.