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Preheat oven to 225 F (107 C).
Line baking sheets with parchment paper.
Cut the top and bottom part of the pineapple, and remove the outer skin.
Remove the pineapple eyes using small melon baller.
Cut the pineapple into thin slices.
Pat dry to remove excess liquid before placing them onto the baking sheets.
Bake until the top looks dried, ~30 minutes.
Flip slices and bake until completely dried, ~30-40 more minutes (depending on the thickness of the slice and oven).
Transfer dried pineapple slices into a muffin tin and let them cool to form flower shape.
Let them sit overnight in the tin so they can retain their shape.
Stack and store them in airtight container at room temperature.