When picking your pineapple, remember to follow your nose. Select the one that gives off the freshest tropical smell — and don't worry about the colour.

Bring your pineapple home and let it rest at room temperature – this will preserve its flavour.

Preparing a pineapple can be a hassle – but it's one that's well worth it. Start by slicing off the top and bottom, then place the fruit upright and slice off the skin.

You need to remove the eyes with a small, sharp knife or the end of a vegetable peeler, then remove the core by quartering the pineapple and cutting around the centre.

Once diced, you can eat your pineapple plain and fresh, or add it to a delicious fruit salad. Or you can make a delicious pineapple beer…

Pineapple Beer
Recipe taken from Funky Monkey

Be careful — it's got quite a kick!

And if you're in the mood for a fifties party, grab your hula-hoop and turn up the rock 'n roll with this recipe…

Pineapple boats
From Tony Tantillo's recipe page

Makes 4 servings

Cut out core of 2 pineapples to form boat shapes.
Cut other two pineapples into 1/2-inch chunks or melon ball shapes. You should have about 6 cups (save the juice for the dressing — should have about 1/4 cup).
Combine pineapple with chicken, prunes, celery, almonds, and jalapeño in a mixing bowl to make a salad.
Combine ginger, vinegar, orange liqueur, oil, salt, and reserve pineapple juice in a separate bowl then pour over salad and mix well.
Put boats on large plates. Stuff each with 1/4 of the salad mixture and sprinkle with coconut.

Serve this dish immediately — if you don't the meat will turn into mush. If you need to prepare beforehand, then only add the meat at the last minute.