Pineapple Flowers

via Confessions of a Food Lover

Preheat oven to 225 degrees (F). Line baking sheet(s) with nonstick baking mat or parchment paper.

Using a small melon baller, remove and discard pineapple "eyes." Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheet(s). Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Pinch center of each pineapple slice to shape into a cone, and let cool in muffin tins to form flowers. Refrigerate in an airtight container up to 3 days.