On a work surface, cut the pineapple in half lengthwise, through the leaves. Using a paring or serrated knife, make a cut between the flesh and the rind, and again between the flesh and the core. Slide the blade under the flesh all the way to the core. Remove the flesh and cut it into cubes. Repeat the steps on the other side. Slice the core into many pieces for easy removal, and discard. Finally, return the cubes of pineapple to each of the emptied halves (see note).
