Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Dried Pineapple Rounds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hr 25 mins Yield: 30 rounds Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli). Martha made this recipe in episode 705 of Martha Bakes. Ingredients 1 small uncored pineapple, peeled and cut into very thin rounds Directions Preheat oven to 225 degrees. Place pineapple rounds in a single layer on baking sheets lined with nonstick baking mats or parchment. Bake, flipping once halfway through, until darkened slightly, edges are curled, and rounds are dry but still pliable, about 1 hour (the time will be determined by how thinly you've sliced the pineapple). Transfer rounds to a wire rack; let cool completely (they will become crisp as they cool). Cook's Notes The pineapple rounds can be stored in an airtight container at room temperature up to two days.When Martha made this recipe on Martha Bakes, she formed the rounds into flowers by fitting the pineapple slices in a muffin pan and letting them cool. Rate it Print