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All the other answers say "Step 1 - peel the pineapple." I don't do that. Instead, I make what our family calls "boats". In addition to being a pretty presentation, it's a way less messy way to handle the fruit; you're not wrestling with a peeled and juicy pineapple and you lose way less juice. We cut pineapple this way even when we intend to toss the chunks ...


I think your best bet would be to try and cut it while it's still hot and hasn't set all the way. Once it cools completely, it's crystalline form is more likely to shatter than cut. For an example, see the strips in this pepita brittle recipe http://smittenkitchen.com/blog/2008/11/pepita-brittle/ As for the chocolate, I would add it after cutting and ...


Try using a finely serrated knife (I'm thinking like a dollar store steak knife). Move the knife back and forth many times, but apply little to no downward pressure that could cause the peanut brittle to fracture.

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