A process for preparing a pineapple confectionary item for a fruit arrangement comprising the steps of: providing a piece of sectioned pineapple having pineapple meat and core intact; cutting the sectioned pineapple into a desired shape utilizing a shape cutter with the shaped pineapple having a first portion and a second portion. Once the pineapple is shaped, a skewer channel is created within the pineapple meat and core. Once the skewer channel is created, a coating of dark chocolate is applied to the first portion. A skewer is subsequently inserted into the skewer channel and the dark chocolate layer is allowed to cool. Once the dark chocolate is cooled, a coating of white chocolate is applied to the second portion; and subsequently allowed to cool.