Pineapples are delicious, but let’s be real—they have a pretty short shelf life. If you don’t eat them quickly, they go bad before you know it. One of my favorite ways to make that tropical goodness last is by drying them. Dried pineapple is shelf-stable, super tasty, and makes for a great snack!
Prepping Your Pineapple
To speed up the drying process, you’ll want to cut the fruit into smaller pieces. A quick pro-tip: only use perfectly ripe fruit. Unripe pineapples don’t just taste “off”—they can actually be pretty tough on your stomach, causing cramps or even diarrhea. Unfortunately, drying the fruit won’t fix that, so start with a good one!
To get started, slice off the leafy crown and then carefully cut away the outer skin. You might notice those little brown “eyes” where the pineapple seeds sit; you can just pop those out with a knife. There are specific gadgets for this, but unless you’re a total pineapple fanatic, a regular kitchen knife works just fine.
Next, quarter the pineapple lengthwise. This makes it super easy to slice out the woody core. Once the core is gone, chop the quarters into your desired size. Don’t worry about making them bite-sized right away—keep in mind they’ll shrink quite a bit as the moisture evaporates!
Drying in the Oven
Line a baking sheet with parchment paper and spread your pineapple pieces out. Give them plenty of elbow room; the more space between them, the faster they’ll dry.
Set your oven to about 120°F (50°C) and keep the door propped open just a crack to let the moisture escape. Depending on how thick your slices are, this can take several hours or even a day or two. If you happen to have a food dehydrator, now is the time to break it out—it’ll get the job done much faster!
Storing Your Dried Pineapple
Before you pack them away, make sure the pieces are 100% dry to prevent any mold from growing. Store them in an airtight container in a cool, dry spot like your pantry.
These dried treats are a fantastic, vitamin-rich snack on their own. I also love chopping them up and tossing them into my morning granola or stirring them into some Greek yogurt. Enjoy!
