Pineapples & pineapple juice

Pineapples are widely grown in the West Indies, Africa and Asia. There are many varieties which vary significantly in both size and flavour, but most are ripe when the skin is brown. These tropical fruits tend to deteriorate at temperatures below 7ºC (45ºF) so are best left out of the refrigerator.
Pineapple is one of the most satisfying fruits to juice due to the quantity of liquid it yields. Chop the crown and bottom, then slice the skin, without worrying too much about the little brown dimples that remain. Finally slice the fruit along its length around the hard central core, and chop into pieces small enough to fit into your juice extractor. The base is the sweetest part of a pineapple, so if you are only juicing half be sure to divide the fruit lengthways.
For convenience I still often end up buying cartons of 'pressed pineapple juice' from the supermarket chill cabinet. As with all such juices, look for those labelled 'not from concentrate'. When buying supermarket own brand pineapple juice, read the label carefully.