Cut off both ends and peel the pineapple. Set aside the skin but don't throw it away. You can use this for pineapple juice.

After peeling use a knife to gouge out the "eyes". Clean the garlic and chop the chadon beni leaves leaves finely.

Slice the pineapple into about 1/2 inch thick pieces and place in a large bowl. Add the chadon beni, garlic, salt and pepper.

Add a little water about 1/2 cup. Check the taste and adjust the salt and pepper. Then leave to marinate for about an hour.