Use a large chefs knife to cut a pineapple in half, lengthwise. You can either keep the crown (stem) attached or slice it off.

Use a small paring knife to cut around the perimeter, about 1/4 inch in from the edge. Angle the knife slightly toward the center as you cut. Make sure you don’t cut all the way through the skin.

Make 4 to 5 vertical slices from edge to edge, being careful not to slice through the skin.

Make 2 lengthwise cuts on either side of the core of the pineapple. At this point the pineapple should look like a grid of small squares.

Use a spoon to scoop out the chunks of pineapple. Toss the chunks from the core and save the rest of the fruit to eat or use in your recipes. 

If there are any small chunks left inside the pineapple bowl, scrape them out with a spoon. 

Brush the pineapple bowl with lemon juice to help it last longer and keep it from turning brown.