How to Dehydrate Pineapple

Dehydrating Pineapple in the Oven

Purchase several pineapples from a supermarket. You can wait for a sale when the supermarket is overstocked and get pineapples for $.99 per lb. or less.

Let your pineapple ripen fully. Once the pineapple starts to have a strong, sweet smell, the sugars are concentrated and it is ready for dehydration. Drying it too early will result in sour pineapple slices.

Remove the top and the bottom from the pineapple. Set the pineapple on its side on your cutting board. Slice approximately 1 inch (2.5 cm) below the spiky green top of the pineapple and 1 inch above the bottom section.

Slice off the tough skin. Set the pineapple upright on your cutting board. Cut straight down from the top of the pineapple to the bottom in 1 slice. Try to cut just inside the hard outer layer. Turn the pineapple and repeat until you have exposed the flesh of the pineapple.

Remove the “eyes.” Notice how the prickly brown dots on the pineapple form at a diagonal line from top to bottom. Take your knife and cut approximately 1/2 inch (1.3 cm) into the pineapple at an inward angle from the right. Go to the other side of the line of eyes and cut at an inward angle from the left. Peel back the strip of eyes and discard it. Then, find the next diagonal strip and repeat. When you finish cutting the eyes out of the pineapple, the surface will form a spiral pattern around the entire parameter. This method of cutting a pineapple takes some practice, but it will result in more flesh being saved than cutting deep enough to remove the eyes and the skin together.

Slice your pineapple in rings or chunks. If you want your pineapple to be dried in rounds, slice the pineapple horizontally and thinly. Then, cut out the center with a paring knife. If you want to dry the pineapple in chunks, cut vertically, separating the flesh from the hard center, then cut into thin chunks. The thinner, the better when drying. It will dry faster and more evenly.

Preheat your oven to the warming or low setting. Try to aim for 150 degrees Fahrenheit (66 degrees Celsius) for best results. Set the oven no higher than 200 degrees Fahrenheit (93 degrees Celsius). Dehydrating works best when set at low heat for a long time. You do not want to cook the pineapple.

Cover 1 to 2 baking sheets with a layer of parchment paper. Use as many baking sheets as you can fit in your oven.

Place the baking sheets in the preheated oven. Set it for 24 hours. It may take up to 36 hours. Test to see if it is done. If it is chewy throughout and slightly flexible, it is done.

Dehydrating Pineapple in a Dehydrator

Purchase a dehydrator. You can find them on sale on internet sites, like Amazon. They are also available in box stores and at kitchen specialty stores. If you plan to dehydrate fruit regularly, or even try making jerky, a dehydrator can make inexpensive snacks all year.

Purchase pineapple. One pineapple may be enough to fill your dehydrator trays. If you have a large dehydrator, you should opt to buy several pineapples at once to double your quantity of preserved fruit. You can also dehydrate cans of dried pineapple. They are more likely to contain extra sugar, salt and preservatives, so choose the whole fruit if you want a natural snack.

Cut the pineapple. Remove the skin and eyes using the process above. Slice it into rounds or into thin chunks. Your slices should be no more than 1/4 inch (0.6 cm) thick.

Plug in your dehydrator. Choose a medium setting. The temperature should be about 135 degrees Fahrenheit (57 degrees Celsius).

Place the pineapple sections on the dehydrator trays. Ensure there is some space between the pineapple chunks.

Allow the dehydrator to run for about 35 hours. Remove and store your dried pineapple for several months.