Leaving the top and bottom on a fresh pineapple, very carefully cut it in half lengthwise with a very sharp knife. Carve the inside flesh away from the skin, hollowing out the pineapple shell so the salad can be served in it. Discard the pineapple core and cut the rest of the pineapple into chunks to add to the salad.  Each half will hold 2 ½ cups of fruit, depending on the size of the pineapple.