Pineapples can be fiddly, messy, slightly wasteful, potentially dangerous given the size and sharpness of knife required, but are fine. Easier to handle than pomegranates, I reckon, which are faff incarnate, but those ruby jewels! There is nothing like them to take any dish to the next level visually.

With the pineapples, though, there is a lifehack cheat code, though it requires an initial investment so you need to be committed to getting plenty of fresh piñas.

They sell these 'spiral pineapple corer/cutter' things, that just require you to slice the top off the fruity hand grenade, insert The Device and twist the handle. Again, it's kinda wasteful, but much less than buying pre-prepared, and extremely easy.

My mum has one and uses it regularly. My wife's Cuban so turned her nose up at the offer. It strikes her as inauthentic and entirely unCaribbean.

But it's a good compromise.

The toast looks great. I would think about sprinkling some shoots over it maybe? Get some cress and/or mustard seed, place on a saucer with soaked kitchen paper, and you'll have funky little mini-plants in days to add a subtle bit of extra crunch, bite and linear contrast. Just an idea...