Prepare the pineapple by first peeling and coring, then slicing into your desired shape. Rings or small chunks work well. (If using canned pineapple, just slice into your desired shape.)

Arrange pineapple on dehydrator trays (or oven trays if dehydrating in the oven).

Dehydrate pineapple at 135 to 140 degrees for 10 to 18 hours in a dehydrator. Rings take a bit longer than small chunks.

If using an oven to dehydrate, set the oven as low as it will go (usually 170 F) and dehydrate for 6 to 8 hours, flipping every few hours to encourage even dehydrating.

Pineapple is fully dehydrated when it's leathery and pliable, with no sticky or spongy areas. It should be dry to the touch.

Store dried pineapple in an air tight container. Ideally in a cool location out of direct sunlight.