Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
Using a small melon baller, remove and discard pineapple "eyes." Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets. Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.
Using a small melon baller, remove and discard pineapple "eyes." Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets. Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.
VERDICT: I've been wanting to make these for years. Sadly, they were a total failure. They were supposed to be airy and pale yellow and, well, flower-like. They were soggy and limp and dark. Toss.
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