There’s nothing better than a fresh ripe pineapple, but they can be a little hard to clean without feeling like you’re wasting a lot of the actual fruit!
I use a long serrated bread knife because it’s a bit more flexible and allows you to follow the contours of the pineapple as you are peeling it. Remove about 1/2″ from the top and bottom. I like to use the top as a plate decoration.
You’ll notice the little brown “eyes” close to the outside edge. Cut down the side of the pineapple inside those eyes, but keeping close to them so that you waste as little fruit as possible. When you’ve completed removing the outer skin, you’ll see you have a few of the eyes still there. You can carefully slice them off, but I use either the top of one of the older designed vegetable peelers or the tip of a grapefruit knife to waste as little of the precious fruit as possible.
If your goal is to cut it now into rings, you’ll have to remove the core with an apple corer. If your goal is to cut it into chunks, then quarter the pineapple from top to bottom, and then you can easily slice off the core.
Be sure to store the cleaned fruit in an airtight container covered with as much of the pineapple’s juice as you can save after cleaning.