With my oldest I had horrible morning sickness that lingered for months. It was miserable. Thankfully, with my youngest it only lasted a couple weeks. With both pregnancies there were really only a few things that helped to take the edge off with the nausea so I could operate like a normal person during the day. One of those little wonder cures was pineapple juice. I haven’t been able to touch pineapple since both my pregnancies but my oldest can’t get enough of it.
Dehydrating pineapple does reduce some of the health benefits – but it does still retain enough to make this a healthy snacking choice. As with the case of my pregnancy woes, the enzymes in pineapple can help reduce digestive issues. It has been suggested to help reduce inflammation, ease the symptoms of arthritis and boost your immune system. Pineapple happens to be packed with vitamin c which is an important nutrient your body uses to heal and absorb iron.
Why go through the trouble of dehydrating pineapple? It makes the pineapple slices shelf stable and – for all the parents out there – it’s a no mess snack. It also packs well for a great snack for hiking. Once dehydrated the pineapple takes on a consistency of what I can really only explain as fruit jerky. It’s also so naturally sweet that it tastes like candy.
Ingredients & Tools:
- 1 large ripe pineapple
- Chef’s knife
- Cutting board
- Twist stem off pineapple and slice the top and bottom off.
- Slice the skin off the outside making sure to remove all the brown spiked pieces.
- Split the pineapple in half vertically.
- Cut the core out of each half.
- Slice the halves into 1/4” slices and arrange on dehydrator screens.
- Set the dehydrator to 135 degrees Fahrenheit for 14-18 hours, rotating the trays every four hours.
- The pineapple will be done when it’s dry to touch and will give slightly when squeezed.
- Store in an airy glass container for up to six months at room temperature.