First, cut off both ends. This will give you a flat, steady base to work with.

Sit your pineapple up on one of those cut ends, and carefully start cutting the tough exterior off in large strips, using a downward motion.

Keep rotating the pineapple and cutting strips in a downward motion until you have gotten the skin off.

Go back around and clean up any spots you missed.

Complete only step one in the “how to peel” section above, cutting off both ends. 

Next, cut in the same direction as you did when removing the ends, cut a slice about 1/2 inch thick (peel and all).

Lay that slice down flat on the board. Divide it into quarters by using your knife to cut a giant T, right don the middle.

Then you want to create a little slit to help your garnish sit on a glass. Do this as shown in the photos above, cutting into the pointed end, about halfway up the slice..

Slide the garnish onto a glass.

Complete all of the “how to peel” instructions above.

With your fruit still sitting on that flat base, slice into quarters by making a T cut right down the middle.

To remove the core, leave one section sitting on that same flat base, and just cut off the pointed side (which was part of the center). Repeat for the other three sections. 

Then, cut right down the middle of a section, lengthwise.

From there, I cut small slices in the opposite direction, making two rows of bite-sized chunks as shown in the photos above.

Complete all “how to peel” steps above, plus the first two steps in the “how to cut bite-sized chunks” – cutting the T, and removing the core.

Take a section that has had the core removed, and put the flat side down, that is the side where the core was just removed. Cut it in half, lengthwise as shown above.

Next, divide each half in half again. It works best if you angle your knife toward the center, rather than cutting straight down. See photos above.