Nothing beats the mouthwatering delight of freshly cut pineapple. Whether it's for garnishing Hawaiian pizza, serving on a fruit plate, or blending into soft-serve dessert, the enticing flavor of this tropical fruit eclipses its canned or frozen alternatives in every way. Moreover, it's a more wallet-friendly option to invest in a whole pineapple instead of its pre-cut variants.

Pineapple, boasting pleasurable sweetness year-round, is most abundant from March to July. And yes, the fruit's spiky exterior might seem somewhat intimidating, but as the famous saying goes, "don't judge a book by its cover" – or a pineapple by its spiky top! The process of slicing a pineapple is remarkably straightforward, all you need is a cutting board, a sharp knife, and if you want to remove those little brown spots, also known as "eyes", a peeler could come in handy.

Purchasing a good quality pineapple is identically straightforward. Look for fruit that is hefty for its size and gives off a sweet scent. Golden yellow skin signifies ripeness, though a little green won't hurt. However, steer clear of overtly brown pineapples as they signal over-ripeness. Also, pineapples with withered skin, bruises, or yellowed leaves are likely past their best.

If you plan to use the pineapple as a cocktail garnish or want to present it with the rind attached on a fruit plate, you can avoid the process of removing the peel and eyes. Begin by trimming the leaves and the bottom, quarter it, remove the core, and finally cut into wedges. However, if you want to proceed without the rind, here is a more detailed guide on getting this job done;

1. Create a stable base by chopping off the leaves to make the pineapple stand.
2. Trim the spiky peel from the flesh, holding the pineapple vertical.
3. Next, use your knife's tip to take out the eyes – these are little indented rind spots found all over the fruit.
4. Instead of a knife, you can use a peeler's tip to remove the eyes.
5. To make pineapple rings, you can core the pineapple after dealing with the eyes and then slice it into rings.
6. Slice your knife downwards on each side of the fibrous, tough pineapple core. You will come out with approximately four large pineapple slabs. Trim the leftover flesh around the core.
7. Lastly, discard the trimmed core pieces or put them to use in making pineapple syrup or infusing vodka or any other liquid.

Follow this guide and you’ll find that mastering the art of pineapple cutting is much simpler than it initially looks. Enjoy the freshly cut slices of this tropical delight at its best.