Leaving the leafy top of pineapple intact, cut a slice off the top to use as lid.
Run sharp knife around inside of shell, leaving pineapple shell about 1/2 inch thick.
Cut fruit in wedges; remove first wedge, loosen remaining wedges at bottom with grapefruit knife; lift out.
Cut fruit in chunks (discard core) and mix with the sugar and lime juice.
Spoon the chunks back into shell and top with the "lid" €” hold in place with a skewer.
Chill fruit for 3 to 4 hours or overnight.