Cut off the top. Make sure that you have a very sharp knife. Lay the pineapple on its side and cut off the top of the pineapple.Some sources recommend setting the pineapple upside down on the cut end and letting it rest for 30 minutes. I usually just move on to the next step.
Cut off the bottom. Spin the pineapple around and cut off the bottom of the pineapple.
Cut off the skin. Set the pineapple on one of the cut ends and slice off the sides. The trick here is to slide the blade along the natural curve of the fruit and cut deep enough to remove the majority of the eyes (the brown spikey spots) but not so deep that you cut off too much of the fruit.Use a sharp pairing knife to cut off any remaining eyes that seem like they might be too tough.
Cut in half. With the pineapple standing on the flat end, cut it in half.
Cut in half again. Cut each half of the pineapple in half again lengthwise.
Cut out the core at an angle. There are times that I leave the core intact. For instance, if you are using the pineapple as a cocktail garnish.