Step 1

Start with clean hands, equipment, and countertops.

Step 2

If using canned pineapple, drain the juice and then place the pineapple on dehydrator trays. Use a mesh liner for pineapple chunks.If using fresh pineapple, cut off the top and bottom, then place it upright on your cutting board and cut down along the sides to remove the skin. Then, slice the pineapple in half, and then cut each of those in half again. Cut the pale core off each pineapple quarter at an angle. From here, cut the pineapple into smaller pieces—aim for about ½” or smaller for quicker drying time.

Step 3

Dehydrate at 135°F / 57°C for 10-18 hours until dry (see Note 2).

Step 4

Let the dried pineapple cool completely before storing.

Step 5

Short-term storage: If pineapple will be consumed within a week or to, store in a ziptop bag or sealed container on the counter or in a pantry.

Step 6

Long-term storage: Condition by loosely packing the dried pineapple in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the pineapple to the dehydrator (unless there are signs of mold—then, throw out the whole batch). Shake occasionally to keep the pineapple from sticking together.

Step 7

After conditioning, store in an airtight container in a cool, dark place for up to a year. Vacuum sealing will help extend the shelf life and quality of the pineapple.