Prepare 2 parchment covered sheet pans per pineapple; pre-heat oven to 300F

Lay pineapple down on cutting board; remove top and bottom of pineapple with very sharp knife, and discard

Slice off tough skin all around pineapple; discard

Do this one more time, with a very slim careful slice around the circumference, to remove all of the pineapple eyes; alternately, use a melon-baller to remove each one

Again, with a very sharp knife, slice the pineapple into very thin slices: these do not have to be paper thin, and avoid half slices (they will be fine as thin as you can cut them, they just may take longer to dry)

Place each on a parchment lined sheet pan; dry for 30 minutes in pre-heated oven

Cool 10 minutes, gently remove each slice and turn over; bake 30 minutes in pre-heated oven (At this point, they may be brown along edges, but not dry in the centre. If they are too moist, continue to dry for 10 minutes at a time, flipping each time, until dry around edges, pliable, but still not completely dry)

Remove from sheet pan while warm; place each in mini-muffin tin, forming a cup or flower shape, and letting the muffin cup support the flower shape

Leave over night to dry; if not dried my morning, place in convection oven at 170F and dry for 1 hour, or until dried and pliable, but not brittle

Store in air-tight container for up to 3 months; do not freeze