To peel and cut a fresh pineapple, cut about 1 inch from the leafy top and from the base. Stand the pineapple vertically on the cutting board. Using a sharp knife, slice down about ½ inch into the skin to remove the eyes from the pineapple flesh. Try to remove as little of the flesh as possible. Keep turning the pineapple with one hand and slicing 1-inch-wide bands down in a straight line until the pineapple is peeled. Keep the peeled pineapple upright, and cut it into fourths by carefully slicing downward to remove the fibrous core. You can use the outer light ring of the core as your guide. To coarsely chop the pineapple, place a one-fourth section on the cutting board, cut side down, and slice crosswise. Line up the slices, and chop.