Use a wood cutting board with a hand towel underneath the board to minimize your pineapple from slipping while you work.
Trim your pineapple by laying it on its side and cut off the crown (spiky top) about 1 inch into the pineapple and 1 inch off the base.
Stand your pineapple back up on its base. While holding the top of the pineapple, use a chef's knife to cut the peel in vertical strips as close to the edge as you can by following its contours. This will expose the 'eyes' of the pineapple but don't worry, we will remove those next.
Lay pineapple back on its side with the bottom of the pineapple facing you. Use the eyes of the pineapple as your guide (you should be able to see them in a diagonal line). With a small paring knife, cut out 2 or 3 pineapple eyes at a time by making a V cut on the left and right side of the eyes. Be careful not to make cuts too deep as you want to keep as much of the sweet pineapple as possible. Work your way around the pineapple starting from the top and working your way around towards the bottom.
At this point, you can cut your pineapple anyway you like. You can cut it into cubes, round discs or core it and keep it whole as a display. I like to serve it by cutting the pineapple in half, lengthwise. Then Cut it in half again to have 4 quarters of the pineapple. Cut off the core on each quarter and then slice the pineapple diagonally to serve.