Step 1: Begin by preparing your fresh pineapple. Using a sharp knife, carefully slice off the top crown and the bottom base of the pineapple.
Step 2: Stand the pineapple upright and, working downwards, slice away the tough outer skin. Try to follow the natural curve of the fruit, removing as little flesh as possible.
Step 3: Once peeled, carefully remove any remaining 'eyes' or dark spots with the tip of your knife or a small paring knife.
Step 4: Lay the pineapple on its side and slice it into 1/2 to 3/4-inch thick rounds. Then, use a small cookie cutter or a sharp knife to remove the fibrous core from each round.
Step 5: Cut each pineapple round into spears or wedges. Aim for pieces that are easy to handle and about the same size for even soaking.
Step 6: In a large bowl or a resealable plastic bag, combine the unsweetened Kool-Aid powder and granulated sugar. Mix them thoroughly until well combined.
Step 7: Add the prepared pineapple spears to the bowl or bag. If using a bowl, stir gently to coat all the pineapple pieces evenly with the Kool-Aid mixture. If using a bag, seal it and gently shake and tumble the pineapple until every piece is coated.
Step 8: Transfer the coated pineapple spears to an airtight container. Place the container in the refrigerator for at least 4-6 hours, or preferably overnight. The longer they sit, the more intense the flavor and color will be.
Step 9: Before serving, give the container a gentle shake or stir to redistribute any settled Kool-Aid mixture. Serve chilled and enjoy!