Quarter each pineapple with large, heavy sharp knife.
Core each piece.
Remove pineapple from shells in one piece with sharp knife.
Reserve shells. Cut pineapple into thin slices; place in large bowl.
Combine water, sugar and kirsch. Bring to boiling; cool.
Pour over pineapple slices. Refrigerate several hours.
To serve, arrange pineapple slices in pineapple shells zigzag fashion.
Chill until ready to serve. Makes 12 servings.