1 fresh pineapple
Remove Pineapple peel (leave the core inside)
Using a small melon baller, remove and discard pineapple “eyes.” Using a sharp knife, cut pineapple into very thin (2mm) slices.
Transfer slices to baking sheets.
Bake until tops look dried, about 15 minutes each side, then transfer to a CUPCAKE PAN & dry further to form flowers. Refrigerate in an airtight container.
If you have a dehydrator and prefer to use it – do it!