Fresh pineapple is more succulent than canned or frozen. Like the latter, it's also available year round, but you have to be selective. The notion you can pull a leaf out of a fresh pineapple is a myth. The best way to choose a pineapple -- like many aspects of cooking -- is with your senses.
- Look for a yellow or yellow gold pineapple without bruises. Avoid a pineapple that's too green; it won't ripen well. The leaves on the top -- the crown -- should be green without any brown tips.
- Feel the pineapple to make sure it's heavy -- a good indication of juice -- and will yield slightly to gentle pressure. You don't want the pineapple to be too hard or too soft.
- Most importantly, smell the pineapple. If there's little or no aroma -- or it smells bad -- don't buy it.
Center the slicer over the core.
Push the slicer into the flesh and turn the handle, screwing the slicer into the pineapple. The slicer acts like a corkscrew while also separating the flesh from the core. Remove the slicer and you'll have pineapple that resembles rings.
The version I have came with a wedger so, with one quick motion, I can cut the rings into chunks. You can use a knife to do the same thing.