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An Exotic Garnish: Pineapple Flowers

Pineapple Flowers are the perfect garnish for cakes, cupcakes or frozen sweets with pineapple. Delicious, chewy and a spectacular show stopper!
Course Garnish
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 16 - 18 flowes
Author Valerie Lugonja


  • One large fresh pineapple (three large, for garnishing a cake top)


  1. Prepare 2 parchment covered sheet pans per pineapple; pre-heat oven to 300F
  2. Lay pineapple down on cutting board; remove top and bottom of pineapple with very sharp knife, and discard
  3. Slice off tough skin all around pineapple; discard
  4. 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
  5. 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)
  6. Place each on a parchment lined sheet pan; dry for 30 minutes in pre-heated oven
  7. 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)
  8. 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
  9. 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
  10. Store in air-tight container for up to 3 months; do not freeze