- With the rack in the middle position, preheat the oven to 110 °C (225 °F). Place a non-stick mats (Silpat) or non-stick aluminum foils on two 43 x 30-cm (17 x 12-inch) baking sheets.
- On a work surface, peel the pineapple. Make 1-cm (1/2-inch) deep incisions from top to bottom at 2.5-cm (1-inch) intervals. With a sharp chef's knife, cut the pineapple into rounds, as thinly as possible.
- Spread the pineapple slices on the baking sheets. Bake for about 2 hours, depending on their thickness, until the edge of the pineapple begins to dry. With a thin spatula, turn the pineapple slices over 3 to 4 times during the drying process. Be careful not to overcook them, as they might get too brown. The pineapple must still be pliable.
- Remove the baking sheets from the oven and place each slice of pineapple in an aluminum tartlet pans to give them a flower shape.
- Turn the oven off. Place back in the oven and allow to dry for about 2 hours or overnight, until the pineapple slices are completely dry.