If you’ve never eaten dried pineapple then you are in for a real treat!
I love dehydrated pineapple in homemade granola mixes, oatmeal and trail mixes. It goes very well with tropical nuts like macadamia or cashews, as well as dried cherries and toasted coconut.
Why You Should Eat Pineapple
I feel that pineapple is a underappreciated tropical fruit for backpackers. When it’s dried it is high in calories and sugar which is perfect for getting a boost of energy on the trails. Though it loses some of it’s nutritional value in the drying process, dehydrated pineapple is still contains vitamin C and manganese. It’s also a good source of dietary fiber.
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Why Dehydrate Pineapple
Pineapple, when dehydrated, is lighter to carry and lasts a lot longer in the backcountry. It can take on a chewy texture which is very satisfying and can help wake up your taste buds with it’s sweet-tart flavor. I almost feel guilty for eating it as it really tastes like candy.
While dehydrating pineapple sounds pretty easy, you still have to prep it for the dehydrator. Meaning, you have to know how to cut up a pineapple. Sounds silly but some people aren’t sure of exactly how to do it.
While there are a tools you can use to carve up these tropical beauties, I honestly find a sharp knife is all you need. You may also wish to wear gloves if you’re cutting multiple pineapples as the acidity might irritate your skin.
How to Choose a Ripe Pineapple
First things first, you will want to purchase a pineapple that is ripe. You can figure this out with two of your senses:
Sight – the pineapple bottom should be yellow, the top can still be a little green. If there’s mold under the pineapple, where it was removed from the stalk, or if you see brown spots, it’s over ripened. I recommend staying away from pineapples that are too ripe as they won’t dehydrate well.
Smell – a ripe pineapple will have a lighter smell to it. No smell means it’s not ready and a heavy smell could mean it’s rotting inside.
Sometimes your grocery store will sell this delicious fruit for dirt cheap (mine was 89¢ each at my local Aldi) – during those times it’s best to stock up. One pineapple will typically yield 18 pieces.
Tools You Will Need
- Sharp Chef Knife
- Sharp Paring Knife
- Plastic Cutting Board
- Food Gloves – optional
- Dehydrator
- Airtight Container
How to Cut a Pineapple
Slice off the top of the pineapple, about 1” from the base of the crown and about 1″ off the bottom.
Slice away the tough outer skin making sure to get all the eyes. If you can’t get them all in one cut, no worries, go back and take cut them with a paring knife.
Cut the pineapple into two halves, lengthwise.
Create ¼ inch thick slices, keeping them all the same thickness so they dry evenly.
Use a paring knife to cut a V into the middle, remove the core.
– OR –
Before slicing, use the Chef knife to gently cut a shallow V into the meat of the pineapple, remove the core.
Then create ¼ inch thick slices, keeping them all the same thickness so they dry evenly.
Then…
Place onto dehydrator tray.
Set temperature to 135f or 57c.
Drying time is determined by your local humidity but should be somewhere between 10-18 hours.
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Check for doneness – pineapple should be chewy.
Will keep in airtight container for 1-2 months.