Pineapple Flower Cupcake Toppers

1. 1

   Preheat the oven to 225 degrees.

2. 2

   Peel the pineapple and take out the center with a melon ball or metal teaspoon.

3. 3

   Using a mandolin or a super sharp knife, cut very thin slices.

4. 4

   If the pineapple is really juicy, blot paper towels on it to get rid of the moisture.

5. 5

   Bake the pineapple slices on a cookie sheet lined with parchment paper for 30 minutes.

6. 6

   Flip and bake for another 30 minutes.

7. 7

   Place the slices in a cupcake tin to hold their flower shape and dry overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.