Core a Pineapple

1. Cut off the green leaves and a half-inch from the top and bottom of the pineapple with a large knife.

2. Stand the pineapple up on a cutting board. The top and bottom should be flat with the pineapple's fruit exposed at this time.

3. Cut the rough skin off the pineapple with your knife. Start at the top of the pineapple and cut straight down through the flesh of the fruit, as close to the outer skin as possible. Continue until all of the skin is removed.

4. Lay the pineapple on its side on your cutting board and cut it in half lengthwise. Cut each half lengthwise again to create four long sections of pineapple.

5. Locate the pointed end of each pineapple strip and cut it off with your knife. This removes the core from your pineapple.

Chocolate Covered Pineapple Recipe

1. Cut cored pineapple into chunks that are between 1 and 2 inches long.

2. Place the pineapple chunks on a paper towel and cover them with another paper towel. This will absorb some of the juice and prevent it from watering down your chocolate.

3. Measure 2 cups of chocolate chips and 3 tablespoons of butter into a large microwave-safe bowl.

4. Heat the chocolate and butter on high for one minute. Stir the chocolate thoroughly and continue to heat it at 10-second intervals until it is smooth and melted.

5. Place one pineapple chunk at a time in the bowl of melted chocolate and flip the chunk over with a fork to cover both sides of the fruit.

6. Scoop the pineapple chunk out of the bowl with and place it on a baking sheet lined with wax paper.

7. Place the baking sheet in the freezer to harden the chocolate. You can serve your chocolate-covered pineapple as soon as the chocolate is firm.