Place the pineapple lying down on the cutting board. Cut ½ inch off the bottom of the pineapple.
Holding the crown, cut off the skin in strips from top to bottom following the contours of the pineapple. Do not cut too deep into the flesh but just enough to expose the eyes. You will see that the eyes line up in diagonal rows on the pineapple.
Once all the skin is removed, place the pineapple back to the lying down position on the cutting board. Remove the eyes by cutting V-shape trenches into the flesh along the diagonal, rotating the pineapple as you go along. Patiently work your way around the pineapple.
Once all the eyes are removed, cut off the crown.
Place the pineapple back to the upright position. Cut into two halves vertically. Then cut each half into quarters.
Remove the fibrous core from all 4 quarters.
Pineapple quarters can now be cut into chunks or bite size pieces as desired.