Dehydrating pineapple is super simple. It is actually one of the easiest fruits to dehydrate since it tastes amazing even if you over or undercook it. That is why it is a great fruit for beginning dehydrators.
Homemade dehydrated pineapple is amazingly delicious. My kids eat it like candy and my friends are always excited when I bring some along on our hiking adventures.
The real reason I love dehydrating is so that I can control the sugar content. Literally, every package of dehydrated fruit or fruit leather has extra sugar added. There is no reason to add the extra sugar and I love the health benefits associated with being able to constantly have fruit and veggies around my kids will eat.
Dehydrating fruit can also be very economical if you are paying attention to the cost of the fruit or vegetables. To make it economical I always wait for the pineapple to go on sale in my area. Anytime it is less than $1.50 I grab a few pineapples. This week, I found it at Spouts for $.89. Talk about a win!
If you are ready to try something new here are the steps I use to Dehydrate Pineapple.
6 Simple Steps to Dehydrate Pineapple
1. Let the pineapple fully ripen before you dehydrate the fruit. The riper the fruit the more sweet and amazing the flavor. I typically ripen my pineapples until they are within days of being overly ripe. The easiest way I’ve found to determine ripeness it to spell the fruit. When it is ripe, you can literally smell the natural sugars. I also watch the color, when it begins to turn a nice golden brown it is typically ready to dehydrate.
One word of warning, overly ripe fruit tends to be more acidic which means it may burn your mouth. It is hard to find the perfect level of ripeness, but you’ll get there with a bit of practice.
3. Cut the pineapple into fourths
4. Cut out the center of each fourth so you are left with the soft exterior fruit. My rule of thumb is that if I wouldn’t eat it raw then I’ll want to cut it off prior to dehydrating. I also cut out any bad spots.
5. Take the pineapple fourth and evenly slice. I try and make mine approximately 1/4th to 3/8th inches think. Depending on your knife skills you can slice it by hand or use a Mandolin Slicer. I have a cheap one that doesn’t work well, so I typically do the slicing by hand.
On a side note, I highly recommend using these gloves to protect your hands when cutting.
6. Place your sliced pineapple evenly on your dehydrating trays. I put my fruit as close together as possible, but try and prevent it from touching. I’ve noticed that when the fruit is too close together, it doesn’t seem to dry as quickly or as smoothly.
I haven’t used them yet, but have friends who swear by the pineapple slicers. I’m going to order one and will update this post with my recommendations. They look pretty cool though!
Pineapple Drying Times:
Dehydrating times aren’t an exact science. Humidity, regular temperatures & your dehydrator are all variables that change. Plus, the ripeness of the fruit and the way you cut the fruit can impact the time as well.
Two Rules of Dehydrating Fruit:
- The more humid your area the longer you’ll need to dehydrate your fruit.
- The moister the fruit, the longer it needs to dehydrate.
I live in Phoenix and have the Excaliber Dehydrator – which is seriously the best dehydrator on the market in my opinion. I typically dry my pineapple at 135 degrees for 6-8 hours during the summer and slightly longer during the winter.
Once you’ve been dehydrating for around 6 hours I recommend checking your fruit every 30-60 minutes. You should be able to visually see that most of the moisture is gone. When you touch the pineapple it should be pliable, but not overly crisp.
It is hard to describe, but once you see it, you’ll know what I’m talking about.
I tend to undercook it slightly so that it is still very pliable and chewy. My kids love it that way. My pineapple is also eaten typically within 4-6 weeks of dehydration. I’m not dehydrating pineapple for long-term storage.
If you are planning to use your dehydrated pineapple for long-term food storage I recommend dehydrating it for longer. You don’t want it overly crunchy, but you don’t want it completely pliable either. The goal for long-term food storage is to have 90% of the water dehydrated out.
If your pineapple is too moist it will very quickly grow mold and begin turning brown.
For long-term storage, I recommend using a food saver vacuum. These are the type that I use for other fruits/veggies. For short-term use, I store my pineapple in these containers. It keeps them sealed but is easy for little hands to get into. Remember to make sure that the dehydrated pineapple is at room temperature before you seal your containers. You don’t want any excess moisture in your packaging.
Dehydrating Pineapple is very simple. I can typically cut up and process 3-4 pineapples in less than 30 minutes.
The one word of caution I have is to wash your hands very, very frequently. The pineapple juice is really hard on your hands and if you aren’t careful can end up being a painful experience. I’ve recently begun using gloves and it helps, but you’ll still want to wash your hands regularly with lots and lot of soap.
If you are interested in Dehydrating other fruits check out these posts:
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