Can I just say, “YUM!!!” It’s sweet, tangy, chewy and delicious!
First, let me say that you do not need the dehydrator or special tools I use. You *could* just hack at a pineapple with a knife, pop it in an oven on low and check on it until it’s dry. The way I’m going to describe, though, will give you even results and it’s tons easier to get it evenly sliced! If you’re wanting to follow my directions, you’ll need a pineapple corer/slicer and a dehydrator.
Here’s the game plan:
- Cut the top off of the pineapple (My lovely model here is my Dad! Thanks, Daddy!!!)
- Twist the corer/slicer into the center of the pineapple.
- Pull the sliced and cored pineapple out.
- Slice the pineapple into half or quarters.
- Lay the pieces out on the dehydrator trays, being careful that they aren’t touching.
- Set the dehydrator to 135 degrees and let dry for 10 to 16 hours (the time depends on the humidity in your house).
- Once it’s dry (you’ll know when you cut it and aren’t able to squeeze any juice out), let it cool and then store in an airtight container, like this!
By the way, there will be quite a bit of pineapple juice inside the “shell” when you pull out the pineapple flesh. Don’t dump it! At the very least, drink it. We froze what we had in a little jar to use for flavoring water kefir. You could also use it in a marinade, on a fruit salad or in smoothies.
Enjoy! Next we’re going to try drying apples.