The recipe I used was from the Ball Blue Book. You can can it in a light syrup, or pineapple juice. I chose pineapple juice as I then have the option of using it for a recipe that is sweet or in a recipe calling for unsweetened pineapple like a stir fry.
The pineapples in the local stores were 99 cents for a whole pineapple and a small one yielded 4 half pints canned. I did buy 2 small cans of pineapple juice to add and canned the extra juice in another half pint. At 25 cents for a 8 ounce jar plus about 15 cents for the juice in each jar this makes it worth the time. Really your time is mostly in peeling and and coring the pineapple. The rest is very simple to do. I did not do slices as I did not have wide mouth jars, but I think that would be great to have on hand.
Scrub pineapple. Peel, remove “eyes” and core. Cut into ½ inch slices or lengthwise into wedges or 1 inch chunks. Make a light syrup or using juice, simmer pineapple in liquid of choice until tender. Pack hot pineapple into hot jars, leaving ½ inch headspace. Ladle hot liquid over pineapple leaving ½ inch headspace. Remove air bubbles. Adjust 2 piece caps. Process pints 15 minutes, quarts 20 minutes in a boiling water bath canner.