Choose ripe fruit: Pick pineapples with golden skin, a slight give when pressed, and a sweet aroma at the base. Avoid very green, hard fruit.

Prep your tools: If using a dehydrator, set it to 135°F/57°C. For the oven, set to the lowest temperature (usually 170–200°F/75–95°C) and line baking sheets with parchment.

Peel and core: Slice off the top and bottom, stand the pineapple upright, and cut away the skin in vertical strips. Remove any “eyes.” Use a corer if you have one, or leave the core intact if you like a firmer, chewier center.

Slice into rings: Cut into 1/4-inch (6 mm) thick slices for chewy rings. Thinner slices (1/8 inch) dry faster and become crispier.

Optional pre-treatment: Toss slices lightly with lemon juice to slow browning and brighten flavor. Pat off excess with a paper towel.

Arrange the rings: Lay slices in a single layer on dehydrator trays or baking sheets. Do not overlap; airflow is key for even drying.

Dehydrate: Dehydrator: Dry at 135°F/57°C for 8–12 hours. Rotate trays halfway through if your machine has hot spots.

Oven: Dry at the lowest setting for 6–10 hours. Prop the door open slightly with a wooden spoon to improve airflow if safe to do so.

Check for doneness: Rings should be dry to the touch, non-sticky, and pliable, not brittle. If you tear one, no visible moisture should bead up.

Condition the fruit: Cool completely. Then place the rings in a loosely filled, airtight container for 3–7 days, shaking daily. If condensation forms, return to the dehydrator/oven for another hour and repeat.

Store properly: Once evenly dry and conditioned, move to airtight jars or vacuum-sealed bags. Label with the date.