Rather than a single fruit, the pineapple is really a cluster of fruits of the Ananas tree, which all combine to form one multiple fruit. Native to South America, it is another of the more popular fruits. It is eaten fresh, canned, dried and juiced. 

When buying a fresh pineapple, look for a top (crown) with crisp, fresh-looking leaves and a bright colored fruit shell, though fruit shell color is not always a reliable indicator of maturity. Avoid fruit that are discolored or have soft spots. A fruit in transit, storage or on the supermarket shelf for a long time will have a shriveled crown with dry leaf tips and a dull yellow shell. Long-term refrigeration can also result in some internal browning in the fruit. Mold and dark, watery fruitlets (eyes) are also signs of problems. 
An excellent source of vitamins A and C. 

Whole Pineapples are ideally stored at 45°F. Pineapples should have a bright green crown and flat, shiny eyes. Handle carefully to avoid bruising. 

Fresh Cut Pineapples are best stored at 32°-35°F. Each bag is stamped with a "Use By" date to help keep inventory properly rotated and fresh. To
store unused portion, close bag tightly and promptly return it to the cooler. 

Use  Pineapple in any recipe to add an exotic flair to entrees, salads, appetizers, desserts, and beverages. 

Here are a couple of pineapple sites:
http://agrss.sherman.hawaii.edu/pineapple/pineappl.htm

http://www.vuse.vanderbilt.edu/~shencc/pineapp2.htm