 |
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. |
|
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. |
|
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
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. |
|
Place Pineapple Slices onto Dehydrating Tray
Layout the Pineapple circles on the Dehydrating tray with a little spacing between each slice. |
|
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. |
|
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.
|
|
Completed Pineapple Chips.
Three pineapples yielded us 8 1/2 ounce of dehydrated pinapple chips, as seen in the picture. |
