1 whole ripe pineappleQuarter the pineapple lengthwise. Using a thin, sharp knife cut core away from each wedge by making a shallow slice the length of the pineapple. Follow the skin of the pineapple and cut the fruit away from it using your knife, keeping the green tops attached. Next, cut pineapple into 1/2-inch slices. Each quarter pineapple will now hold several wedges. Separate fruit by sliding wedges alternately to the left then to the right. Each completed pineapple serving will look like a boat filled with the fruit slices.
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