Place the pineapple on a stable cutting board.
Cut off the top (crown) and the bottom so the fruit stands flat.
Stand the pineapple upright.
Slice off the skin in strips from top to bottom, removing all “eyes” (brown spots).
Cut the pineapple into quarters lengthwise.
Remove the tough core from each quarter by cutting out the triangular center.
Slice into desired sizes:
For rings: cut across the quarters after removing the core.
For chunks: cut the quarters (or cored sections) into bite-size pieces.
For sticks: cut chunks into long strips.