Wash the outer rinds carefully and thoroughly. Cut the top off if using fresh pineapple.

You slice the spears into 1/4 to 1/2 inch pieces and place them on the dehydrator racks.

I set my Excalibur Dehydrator at 135°F (57°C)

Be sure to check your dehydrator's manual for the required temperature.

These took about 9 hours.

I like to dry mine so they are still a little pliable but not too crispy.

I place them in quart jars and use my FoodSaver to remove the air from the jars. These are a great healthy snack!

If you live where it is HUMID: “To condition the fruit, take the cooled, dried fruit and pack it loosely in plastic or glass jars. Seal the containers and let them stand for 7 to 10 days. The excess moisture in some pieces will be absorbed by the drier pieces. Shake the jars daily to separate the pieces and check the moisture condensation.” 

When I lived in Southern Utah, the DRY DESERT: I set my fruit and vegetables on my countertop for 5-7 days. Ten days is even better to ensure everything is dry before using your FoodSaver unit.