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Home | Food Dehydration | Making Pineapple Chips September 1, 2014
Pineapple Fruit Catalog
Whole Pineapple Start with a Whole Pineapple
The ideal pineapples will be 4-6 inches in diameter and 6-8 inches tall. Pineapples this size will range 3 1/2 to 4 1/2 pounds.
Topped Pineapple

Cut the top off the Pineapple
Make an even slice across the top of the pineapple where it is at least 3 1/2" in diameter. You can save the top to try and grow your own pineapple or you can add it to your Home Compost Bin.
Coring a Pineapple

Core the Pineapple
Our pineapple coring tool is 3 1/4" wide and cuts round pineapple slices about 1/4" thick.
Save the Pineapple Juice

Save the Pineapple Juice
Each pineapple will yield 1/2 to 1 ounce of fresh pineapple juice after coring. Save the juice in a glass as you core and you'll have a fresh juice treat when your finished.
Whole Pineapple

Place Pineapple Slices onto Dehydrating Tray
Layout the Pineapple circles on the Dehydrating tray with a little spacing between each slice.
Cut Pineapple Ring into Smaller Chunks

Optional, Cut the Pineapple into Smaller Chunks
Cutting the pineapple ring into smaller pieces will allow it to dehydrate faster. Smaller pieces can be used for a dehydrated fruit medly or trail mix.
Save the Pineapple Scraps

Trim the extra flesh off the Pineapple
Use the extra flesh for eating fresh or add it to the dehydrating tray for more dehydrated pineapple chips.
  Dehydrate the Pineapple
Dehydrate at 135 degrees F for 6-8hrs. To uniformly dry the pineapple chips you may need to rotate the trays 2 or 3 times during the process.


Pineapple Chips

Completed Pineapple Chips.
Three pineapples yielded us 8 1/2 ounce of dehydrated pinapple chips, as seen in the picture.
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