How in the entire world do people take this spindly, piney, aggressively textured piece of plant life and carve it into the fruit-salad star that it is? This delicious tropical treat comes practically encased in full-body armor. The good news is, the golden splendor inside is just a few quick slices away. Once you've mastered the process illustrated in this video (and in step-by-step form, below) you'll be free to sup on pineapple in fruit salads, upside-down cakes, grilled on skewers, or just as is. No more less-than-fresh pre-cut cubes for you.

Stay tuned for the next chopping tutorial: watermelon.

Step 1: Buy a pineapple.

Step 2: Using a large chef's knife or serrated knife, cut off the top and bottom of the pineapple so that both ends are flat.

Step 3: Stand the pineapple upright.

Step 4: Cut the skin off in vertical slices following the curve of the fruit. Repeat to remove any of the small brown divots.

Step 5: Cut the pineapple in four quarters lengthwise.

Step 6: Cut out the tough core from each piece.

Step 7: Cut the quarters into slices or cubes.