Today I have Dried Pineapple Rings, pineapple takes no pretreatment just slice and dehydrate, as easy as that.
It’s Tuesday and that means its Simply Delicious here the TSRI. Today, I bring you a simple snack that is a family favorite. Literally 1 ingredient.
We love healthy snacks, I keep them in my hand bag, in Em’s diaper bag, in the pantry and we are always grabbing for them. Dried pineapples are one of our favorites. I never would have thought to make my own dried fruits, but I can get the freshest ingredients and know what my family is eating. I picked up a bag of dried banana chips from a health food store and enjoyed them very much until I read the ingredient list… That did it.
Today I have Dried Pineapple Rings, pineapple takes no pretreatment just slice and dehydrate. I use my dehydrator, but you can easily do this in your oven on a low temperature setting.
With love, from our simple kitchen to yours.
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Dried Pineapple Rings
- 5 pineapples
- Start with 1 ripe pineapple.
- Lay pineapple on its side, on top of a cutting board. Using a sharp chefs knife, cut off the top and bottom of the pineapple. Stand pineapple up on its end.
- Cut the skin (and spiky things) off the sides in strips, continue around the pineapple until all the skin is removed. Cut pineapple with a mandolin slicer (using the thick setting) or cut in 1/4 – 1/8″ slices using a good knife. Once you have sliced the pineapple, remove the core by punching the center with a small cookie cutter, about a 1″ round. You can also use a knife to cut it out.
- Lay pineapple rings, not touching on your dehydrator trays (mine holds 9 rings per tray). Repeat until you have filled your whole dehydrator. Mine takes 5 pineapples (with a little snacking). Fill your dehydrator and dry according to your manufacturers instructions.
- Alternately you can lay on baking sheets and bake in oven at 165 degrees for 6-16 hours until leathery and not sticky.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published October 2011
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