Pineapple, the golden, odd-shaped, almost ornamental fruit is another produce item that can baffle consumers. That must be why there are products out there that promise easier pineapple dissection (at upwards of 20 or even 40 dollars!) like this and this.

But there’s no need to be intimidated by this tropical delight. After you get the hang of taking the peel off and chunking the fruit, the process will be speedy and save you some money by bypassing the pre-cut fruit selection at the grocery store!

My best Mom-learned tips and tricks to disassemble a pineapple in no time flat are offered here, all for the low, low price of three easy payments of zero dollars!

Besides being juicy and naturally sweet, pineapples provide a large amount of vitamin C (123 percent of your daily recommended intake in one cup!), a decent amount of fiber for only 78 calories per cup. Although pineapple is primarily in season in the spring—so it will taste best more consistently then, be more available and more affordable—it’s generally in supermarkets year-round. (Some may critique me for not eating locally-grown, seasonal produce, but when is pineapple in season in the Midwest? I don’t want to be pineapple-less forever ;) )

Here’s your step-by-step guide to get snack or fruit salad-ready pineapple pieces:

• Step 1: Grab your rinsed pineapple, a cutting board and a medium-sized serrated knife. It may be helpful to place a dish towel under the cutting board to catch drips and keep the board stable. Slice off the leafy top of the fruit.

• Step 2: Discard the top and quarter the edible portion. Then slice off a pyramid-shaped piece off the top of each quarter—this is the tough core. You should be able to feel and see the difference between the juicy flesh and the whiter, stiffer core.

• Step 3: Take each quarter and individually slice the peel away from the fruit. These will basically look like fruit “boats,” with each quarter holding a large piece of pineapple. Next, chop the fruit that’s now separated into thirds.

• Step 4: Slice the pineapple in the opposite direction to get fairly even-sized pieces and pour into a bowl for refrigerator storage. (You can store the pineapple on your counter for a day or two before cutting, but I find it tastier to let it chill a bit before eating and it should be stored in the fridge after it’s peeled).

• Step 5: To be frugal and/or if you like pineapple juice, take a spoon and scrape off some edible portions left on the “boat.” Repeat the process for each quarter and you’re set!

So that concludes the “Prep in a Flash” series for now. Are there any other items you’d like to see me take on?