Cut the top and bottom of the pineapple. Cut the base straight so it can stand upright or vertically when peelling it.
Cut the skin thinly from top to bottom. Check the top and bottom of the pineapple and remove any remaining skin.
Remove the eyes in a spiral direction. Either lay the pineapple in a cutting board or by holding it with one hand. I find it easier to hold the pineapple while removing the eyes.To remove the eyes, hold the pineapple sideways starting from the top. Starting at the top, put the knife close to the side of the eyes and remove 2 to 3 eyes at the same time. With the knife slightly slanted, make the first cut. The cut should look like a “V”. On the other side, do the same cut. Follow the spiral direction and remove the remaining eyes from top to bottom. Repeat the same process until all eyes are removed.
Sprinkle salt on the whole pineapple and rub it lightly with your hands. Then wash the pineapple with water.
Stand the pineapple upright and cut it in half from top to bottom.
Take a piece and cut it in half until you end up with 4 pieces. Repeat the same process for the other half.
For each individual piece, slightly cut a ¼ of an inch on both corner sides on an angle. Again like a “V” shape.Then remove ½ inch of the core – the hard part. Note: I am saving and freezing the pieces I am trimming for future smoothie drinks.)
Transfer pineapple in a serving plate or tray and serve cold.