The rough, spiny exterior of the pineapple is meant to discourage animals from eating it. The defense works pretty well on humans too.
If you are intimidated by the thought of cutting a pineapple, don't be. It's really very easy. I know it looks scary and difficult to get into, but as long as you have a sharp knife, preparing fresh pineapple will be a walk in the park. There is really no need to pay three times the price for pre-cut fruit at the grocery store. In the summer time, whole pineapple will routinely go on sale for $0.99, while cut pineapple will be around $5 to $8 (and for less fruit!).
You don't need any fancy gadgets to cut a piña, just a good chef's knife. If you don't have one, get one today. It will change your life. Forever. You don't have to break the bank with a $170 Wüsthof classic but for the love of all that is good in the world (read: tacos) don't just buy the first knife you see at the supermarket. I highly recommend the Victorinox 8in chef's knife. It cuts like a dream, is extremely durable, and the best part is it only costs around $30. I've used mine for several years and it still cuts like new. Just give it a good sharpening (I use the $6 KitchenIQ) every once and a while and you will be good to go. Now, let's get cutting!
The first step will be to cut the top and bottom off of the pineapple. Discard both.
Next you want to cut off the sides of the pineapple, making the body into a kind of square.
Next slice down along the square edged and cut off the rest of the rough skin, making a... uh... polygon of sorts.
Now make four cuts down along the core to remove it. Discard. What you are left with are four large chunks of sweet, soft, tropical deliciousness. You can cut the sides into spheres, cubes, or whatever shape your recipe calls for!
See? That wasn't so bad.
Serve with breakfast, lunch, or dinner.
Pair with Yo Sigo Aquí, Carla Morrison