The following recipes show you why Pineapples are such a great fruit to dehydrate!

With an Ezidri dehydrator you can create dried pineapple slices in no time at all! Dried pineapple makes a great snack and is also delicious in trail mixes & cereals.It is also fantastic when rehydrated & used in a variety of recipes like rollups, pies, cakes & more.

Just remember to enjoy dried pineapple in moderation as it has a very high sugar content – diabetics beware! It also has a high acid content and contains a lot of the enzyme bromelin which can cause mouth ulcers


Pineapple takes quite a while to dry due to the fact it’s 85% water, but the sweet results are well worth the wait! It’s a simple process – the only difficult part is finding a sufficiently ripe one that’s good for drying!

Look for pineapples that are yellow-golden-brown in colour, and make sure that the base is firm, as this is the first thing to show signs of decay when overripe. Pull a leaf from inside the cluster – if it pulls out easily & feels moist, chances are you have a ripe pineapple!

Don’t forget though, if you do have slightly overripe pineapples, they make delicious fruit rollups.

To prepare, remove skin & eyes from pineapple with a sharp knife. Cut into 5mm slices. Either leave as they are, or core & slice into wedges.

Place on Mesh Sheets in your Ezidri dehydrator, ensuring the pieces aren’t touching. Dry at 55 deg C for approx 12-14 hours, until the pieces are leathery & not sticky.

For a bit of a change, you could spread a little bit of honey on the pineapple before drying. Use sparingly though, or it will remain too sticky!



1/2 cup dehydrated pineapple wedges
1/2 cup grated dehydrated carrot
1/2 cup sugar
1/3 cup vegetable oil
1 tsp baking powder
1 tsp bicarb soda
2 eggs
1 tsp garam masala
1 1/2 cups plain flour
1/4 tsp salt
1/2 cup sultanas

1 cup dried pineapple wedges
2 cups boiling water
1 Tbsp cornflour
1/4 cup sugar
1 tsp cinnamon
1 Tbsp butter
1 tsp honey
1/4 tsp salt


In separate bowls, barely cover pineapple wedges & grated carrot with boiling water. Leave, covered, for 1 hour. Drain; reserve liquid, as some of it may be needed later.

Beat sugar, oil, baking powder, bicarb soda, eggs & garam masala.

In another bowl, sift flour & salt together. Add egg mixture, stir to blend well.

Add drained pineapple, carrot & sultanas. If mixture is too dry, add some of the pineapple or carrot liquid.

Pour into a greased 21cm (8 1/4in) ring tin & bake in a moderate oven at 180 deg C for 1 hour. Serve with Pineapple Sauce & enjoy!

Cover dried pineapple wedges with 2 cups of boiling water. Leave covered for 1 hour.

In a saucepan mix cornflour, sugar & cinnamon with pineapple liquid, stir until dissolved. Add pineapple & bring slowly to the boil, stirring until thickened. Add butter, honey & salt.

Cover saucepan & simmer on low heat for 20 minutes.

Recipe courtesy of Drying Food, by Ricky M Gribling


This simple recipe is an appetising idea for making your dried pineapple slices just a little bit different!


1 pineapple, skin removed, cored & cut into wedges
1/2 tsp garam masala
1/2 tsp ground cumin
1/4 tsp chilli powder
1 Tbsp soft brown sugar


Mix together the spices & sprinkle over the pineapple wedges

Place the wedges onto a mesh sheet in your Ezidri dehydrator & dehydrate for 12-14 hours at 55 deg C (Snackmaker-Medium).


Recipe courtesy of Drying Food, by Ricky M Gribling



1 cup dehydrated pineapple wedges
1/4 cup dehydrated red capsicum
1/4 cup dehydrated green capsicum
2 Tbsp oil
600g chicken fillets, cut into 2cm strips
1/4 cup dehydrated onion
2 Tbsp slivered almonds
1/4 tsp salt
freshly ground black pepper
1 Tbsp cornflour


In seperate bowls, barely cover pineapple wedges & capsicums with boiling water. Leave both for 1 hour, covered. Drain & reserve the liquid.

Heat oil in a frypan & add chicken. Fry until cooked through & golden.

Remove chicken & set aside. Quickly fry onion & drained capsicums. Add pineapple wedges, almonds, salt & pepper. Simmer gently for 5 minutes.

Combine cornflour with reserved pineapple & capsicum liquid. Stir into chicken mixture, cook until thickened.

Serve with a green salad or noodles & enjoy!

Recipe courtesy of Drying Food, by Ricky M Gribline.



1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 tsp vanilla extract
1/2 cup pineapple juice
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup chopped macadamia nuts
1 cup chopped dried pineapple


Heat oven to 180 deg C.

Line the bottom of a loaf pan with grease-proof paper & grease sides of pan.

With a mixer, beat sugar & butter until light & fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla & pineapple juice & mix well. Mix flour, baking powder & salt together and stir into butter mixture. Stir in nuts & pineapple.

Pour batter into prepared pan and bake for 1 to 1 1/4 hours, until a knife inserted into the centre of the bread comes out clean.

Cool for 15 minutes in pan, remove from pan & cool completely on a rack.

Cut into slices & enjoy!

Recipe courtesy of The Dehydrator Cookbook, by Joanna White.