Pineapples are usually peeled by slicing off the skin with a deep
cut that removes the skin and all the eyes. OK, its quick
but a layer of edible pineapple is tossed out with the skin.
A better method is to slice off the skin with a shallow cut, leaving
most of the eyes.
Notice that the eyes have a pattern to them that can be lined
up to cut out, 3 or 4 at a time, with a sharp paring knife making
v-shaped trench cuts.
This method leaves more pineapple on the pineapple.
Then quarter the fruit, trim off the hard part, dice and place
in containers to cool. A $4.75 pineapple yields two nice
containers of chunks that go for $4.50 each at the market.
Waste not, want not . . .