Dried Pineapple Rounds

Prep Time:
10 mins
Total Time:
1 hr 25 mins
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.


  • 1 small uncored pineapple, peeled and cut into very thin rounds


  1. Preheat oven to 225 degrees. Place pineapple rounds in a single layer on baking sheets lined with nonstick baking mats or parchment.

  2. 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.

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