To say that I'm obsessed with these pineapple flowers is probably an understatement.
I've got to be honest, the thought of dried pineapple didn't really thrill me when I first saw this technique.
I imagined that roasting a pineapple in the oven for 4 hours would make it chewy and rubbery and anything but appetizing.
I was sooo wrong. (Imagine that.) These pineapple flowers are crunchy, tasty, sweet little nuggets of deliciousness AND they make fantastic cupcake decorations.
To make pineapple flowers:
Start with a fresh pineapple.
Use a sharp knife to peel it.
Use a paring knife to cut the eyes out of the pineapple.
Slice the pineapple THINLY and place on silpat lined baking sheets.
Bake 3-4 hours at 225.
Cool on wire racks.
So how cool are these? Each one is different and unique - just like real flowers. I was so fascinated by these pineapple flowers that I just couldn't stop taking pictures.
This little guy lives on my back deck and I'm convinced that he's a little foodie. He always comes around when I'm grilling on my Big Green Egg or when I have something especially yummy smelling outside. I need to come up with a good name for him - any suggestions?