Remove the ends of the pineapple. On a clean cutting board, lay your ripe pineapple horizontally on its side. Use a sharp knife to slice off both the top and bottom of the fruit.
Peel the pineapple. Stand the pineapple up on one of its cut ends. Starting at the top, slide your knife vertically down to remove the peel, cutting as little of the edible flesh as possible. Rotate the pineapple and continue to remove the peel in small strips at a time.
Quarter the pineapple. When fully peeled, slice the entire pineapple in half vertically. Lay each half face-down on the cutting board and cut in half vertically once more.
Remove the core. Stand the pineapple quarter up vertically on the cutting board. Using your knife, carefully slice away the fibrous core. Repeat with the remaining pineapple quarters.
Chop each quarter into chunks. Slice each piece of pineapple in half again if smaller pieces are desired. Use or consume your fresh-cut pineapple immediately, or store for later use!
In an air-tight container or sealable bag, freshly cut pineapple will last in the fridge for 3-4 days or in the freezer for up to one year.