Lay the pineapple on its side and slice off the crown (the spiky green part) from the body of the fruit.
Stand the pineapple upright and trim the outer skin off from the top down until you have only the brown circles left.
At this point, the circles are fairly large, so trim off another thin layer until the circles are smaller or almost gone.
Lay the fruit back on its side and cut the hard brown base off. Repeat this step with the top.
Hold the pineapple at an angle so it's laying close to the chopping board. Hold it tightly with your non-cutting hand. Look for a pattern where the circles are running in a diagonal line.
With your other hand, create a 'V' cut by cutting into of one of diagonal lines just below the circles. Depending on the size of your knife, you would be cutting a length of about 2-3 circles.
Finish off the 'V' cut but cutting into of one of diagonal lines just above the circles. Both cuts should have met at the base of the V. Remove the part in the middle where the circles are.
Repeat the steps for making the 'V' cuts until all the diagonals have been cut.
Rinse the fruit with cool water to clean the surface.
Stand the fruit upright and cut it into quarters from the top down.
Lay each quarter on their side and cut them into smaller pieces following the diagonal lines.
Serve fresh as is!