"Sun-Dried" Pineapple
Makes 32-34 pieces
Ingredients
- fresh pineapple, ends removed, peeled, sliced, cored & cut into 1½” pieces
Serving Suggestions
- sprinkling of salt
- drizzle of lime juice
Equipment
- baking sheet with rack
How-to
- Preheat the oven to 200°
- Slice off the top and bottom of a fresh pineapple with a sharp knife to give yourself a flat surface to work with
- Peel the pineapple by slicing from top to bottom, deep enough to remove any darkened eye sections
- Slice the pineapple (1 whole pineapple will yield 8 slices)
- Cut out the core of each slice and cut into 1½" chunks (3-4 chunks per slice)
- Place the pineapple pieces on a rack over a baking sheet in a single, even layer, with a bit of space in between
- Bake until the pineapple is dehydrated, shriveled, and chewy, about 3 hours
- Remove from oven and allow to cool completely on rack
Serving Suggestions: Enjoy as a snack, with a sprinkle or salt or lime juice, or muddle for a pineapple mojito cocktail