Dried Pineapple Recipes

DRIED PINEAPPLE FLOWERS

Steps:

• Preheat oven to 225 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper.
• Peel pineapples. Using a small melon baller, remove and discard "eyes." Slice pineapple very thinly; place slices on baking sheets. Cook until tops look dried, about 30 minutes. Flip slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.

CINNAMON FRIED PINEAPPLE

Steps:

• Place pineapple wedges in gallon sized ziploc bag.
• Add brown sugar and cinnamon into bag.
• Gently shake until well coated.
• Melt butter in large frying pan over medium high heat.
• Add pineapple mixture and water.
• Cook over for 8 to 10 minutes or until pineapple is tender, flipping pineapple over occasionally.
• Cool slightly and serve warm as is or with toasted coconut ice cream and a cherry, if desired. Can also serve cold if preferred.
• Refrigerate any leftovers.

CANDIED PINEAPPLE

Steps:

• Enjoy.

DRIED PINEAPPLE TIDBITS

Steps:

• Cut the top and bottom off of the pineapple and discard.
• Holding the pineapple upright, carefully cut the prickly rind off the fruit. Cut downward in long strips, and discard the peel.
• Remove any "eyes" left on the pineapple with a paring knife. Cut the pineapple in half lengthwise, and then cut each half again to make 4 long pieces of fruit.
• Cut the woody center off of each quarter and discard it. Slice the pineapple into small, thin slices (1/4 inch works, or smaller if you'd like your dried fruit a little crunchy).
• Place the fruit in a single layer on the trays of your food dehydrator, or if you'll be using an oven place the slices on parchment lined pans.
• In a food dehydrator, dry at 135 degrees (fruit setting) for 3 hours, then flip the pineapple and dry for 3-6 more hours depending on the thickness of the slices. In an oven, set at the lowest setting (140 is ideal). Dry for 3 hours and then flip the slices over, dry for another 3 hours and check to see if the slices are ready.
• Let the pineapple cool completely, then store in airtight jars or bags. If you'll be storing the pineapple for a long time, seal it in bags and keep it in the freezer.

QUICK AND EASY PINEAPPLE FRIED RICE

Steps:

• Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
• Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
• Garnish with sliced green onion and sesame seeds before serving.

DRIED PINEAPPLE CHIPS

Steps:

• Place pineapple on a baking sheet lined with parchment paper. Sprinkle with sugar and dry in a 250-degree oven for about 90 minutes. Cool. Transfer to an airtight container.