Place a sturdy cutting board on a stable surface. Have your chef's knife and optional paring knife within reach. Wash the pineapple under cool running water and pat dry.

Remove top and base

Stand the pineapple upright on its base. Using the chef's knife, slice off the crown (top leafy portion) about 1/2 to 1 inch below the leaves. Trim the base so the pineapple stands flat, cutting about 1/2 inch from the bottom.

Remove the skin

Holding the pineapple upright, slice downward with the chef's knife just under the skin, following the curve of the fruit. Make 4–6 vertical cuts around the pineapple to remove all skin and brown 'eyes.' Work carefully to remove only the skin and most of the eyes while keeping flesh intact.

Remove remaining eyes (optional)

If brown eyes remain, use the paring knife to dig out or slice small V-shaped grooves along diagonal lines where the eyes form to remove them efficiently.

Core the pineapple (method A: rings)

If you want rings: lay the peeled pineapple on its side and slice into 1/4- to 1/2-inch thick rounds. Use a 1-inch round cookie cutter or a paring knife to remove the tough central core from each ring.

Core the pineapple (method B: chunks)

If you want chunks: stand the peeled pineapple upright and slice it into quarters lengthwise. Lay each quarter flat and cut away the fibrous core from the inside edge (triangular wedge). Then slice each quarter crosswise into 1/2-inch to 1-inch chunks.

Core the pineapple (method C: spears)

If you want spears: after peeling and trimming the base, cut the pineapple in half lengthwise, then in half again so you have four long quarters. Trim out the core from each quarter and slice each quarter into spears about 1/2 to 3/4 inch thick.

Arrange the prepared pineapple (rings, chunks or spears) on your serving platter or in a bowl. At this point the pineapple is ready to serve plain or to receive optional finishes.

Optional finishing & serving

Citrus brightening

Drizzle 1 tablespoon fresh lime or lemon juice evenly over the pineapple to brighten the flavor. Toss gently to coat if using chunks.

Sweetener (optional)

If you'd like extra sweetness or a glossy finish, drizzle 1 tablespoon honey or agave over the fruit and lightly toss or brush it on the rings/spears.

Savory/spicy finish (optional)

Sprinkle 1/4 teaspoon flaky sea salt and up to 1/2 teaspoon chili powder or Tajín over the pineapple for a sweet-and-spicy contrast. Adjust seasoning to taste.

Garnish and serve

Garnish with fresh mint leaves if desired. Serve immediately at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.