Carol,

Hmmm - just wrote a whole other idea and lost it all - let's try again.

If you are doing a pineaple centerpiece - this may be old news for many but I had never seen it done before so, from the Dole Plantation tour in Oahu:

Choose a leafy topped pineapple. Cut the top off and reserve for the center of your centerpiece.

Standing the pineapple firmly on a cutting board, quarter it from top to bottom and with a curved knife or a good paring knife, cut the 'meat' of the pineapple from the outer rind and then cut the big piece into 8-12 bite-sized chunks returning them all to the rind. Repeat this until you can easily remove the pineapple 'meat' from the outer rind.

Place the leafy top in the center of your tray and all four finished pineaple pieces pointing away from it. Use toothpicks in each bite-sized piece and crown them with strawberries if desired and then place other fruits between the four sections up to and around the top of the pineapple. It looks really impressive and is incredibly easy to do.