About the Recipe
Sun-dried spicy pineapple is a chewy, flavor-rich snack that harmoniously blends the natural tropical sweetness of pineapple with a gradual, lingering heat. Each piece offers a concentrated burst of flavor, as the dehydration process amplifies the fruit’s tangy-sweet characteristics. To prepare this delectable treat, fresh pineapple undergoes a meticulous process of peeling, coring, and slicing into thin pieces or small chunks. A vibrant spice blend, typically comprising smoky chipotle powder, smoked sea salt, and optional lime zest, is delicately incorporated into the fruit, enveloping every surface with a harmonious balance of savory, smoky, and zesty elements.
Once seasoned, the pineapple is slowly dehydrated either in a low-temperature oven or a dedicated food dehydrator. Over several hours, the fruit shrinks and firms up, transforming into chewy, leathery morsels that are easy to store and enjoy as an energizing snack. The result is a snack with layers of flavor: the first bite delivers bright tropical sweetness, followed by a warm, smoky heat that lingers on the palate. Perfect for on-the-go snacking, hiking, or even as a garnish for cocktails and desserts, sun-dried spicy pineapple is a bold twist on classic dried fruit.
Ingredients
1 ripe pineapple, peeled, cored, and sliced into 1/4-inch rounds or 1-inch chunks
1 ½ teaspoon smoked sea salt (or regular sea salt)
¾ teaspoon chipotle powder (adjust to desired heat level)
½ teaspoon smoked paprika (optional, for extra smokiness)
Zest of one lime (optional)
Preparation
Remove the top and bottom of the pineapple. Stand it upright and carefully slice off the skin. Remove any remaining “eyes” using a paring knife. Cut the pineapple into thin slices (approximately ¼ inch thick) or chunks.
In a medium bowl, combine the salt, chipotle powder, smoked paprika, and lime zest (if using). Add the pineapple pieces and toss gently until they are evenly coated with the spice mixture.
Preheat your oven to the lowest possible temperature, typically around 175 degrees Fahrenheit.
Arrange the seasoned pineapple slices or chunks in a single layer on baking sheets lined with parchment paper or a silicone baking mat. Ensure that the pieces do not overlap.
Bake for approximately 8 hours, flipping the pieces every 2-3 hours, until they are dry and chewy (the texture will be leathery or paper-like when completely dry).
Allow the pineapple to cool completely on a wire rack before storing.
Notes