Anybody here good at carving a pineapple?

Cut stalk and bottom off, shave skin off and quarter, make vertical cut to remove the core from each piece and then cut it up however you prefer.

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Cut stalk and bottom off, shave skin off and quarter, make vertical cut to remove the core from each piece and then cut it up however you prefer.

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This is how I do it

8" chef's knife. Cut off top and the base so that it remains flat when stood back up. Cut down the sides just enough to lift off as much of the outer part as you want. Once the outside is removed, I still keep it vertical and make one cut adjacent to the core but not into it. I'll then turn it just enough that I can make another cut close to the core and continue until you've large chunks of just the good stuff.

You'll be surprised how much yield there is compared to what you've been paying for cut up in the store.

Here's a youtube video of how Asians carve a pineapple. I find you save more pineapple by not complete removing the pineapple eyes when cutting the skin off.

ETA: mute the video if needed.

Thanks for posting that video, because I forgot to mention perhaps the most important thing. Put a wet towel (can be paper) underneath the cutting board to keep it stable on the counter. Watching the cutting board slide around wildlyin that vid with what looks like a dreadfully dull knife was painful to watch. Also, use a cutting board larger than the pineapple.

Buy a plastic corer at Wally first. Cut the top and bottom ends off to have a flat surface to work with on both ends. Cut the skin off the pineapple far enough to cut as most of the eyes have been removed. Twist the corer around till it reaches from one end to the other the result will be a single twisting cut from top to the bottom with the tough/inedible fibrous as hell core removed which can be cut into as many pieces as you like. If you have a juicer you can probably run all of the waste through it to get a bit more of the goodness of your labor and money. The juice of a pine apple is beneficial to your intestines doing their job.

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that looks like way too much work. I yank the top off then cut it in half then cut the half in half. so you then have 4 quarters. I then cut the remains of the core off of each of the quarters then I "filet" the skin off of each of the quarters then slice the meat into 3/4" chunks.

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This is how I usually do it. I have a corer, but I find that it leaves a lot of meat in the shell that just gets wasted so I don't use it often. It makes a nice little cup/bowl if you're throwing a party, though.