Preheat your oven to 200°F (95°C) and prepare your pineapple by cutting off the top and bottom. Stand it upright, slice away the outer rind in downward strips, and remove any remaining "eyes" with a paring knife. Line your baking sheets with parchment paper.

Slice the pineapple into very thin rounds (about ⅛ inch) using a mandolin or sharp knife. The slices should be almost see-through when held up to light. Arrange them in a single layer on your prepared baking sheets.

Gently press paper towels onto both sides of each slice to absorb as much moisture as possible. This helps them dry more quickly and evenly in the oven.

Bake for 40 minutes, then carefully flip each slice and bake for another 30-35 minutes until the edges start to curl and turn slightly golden. Keep an eye on them during the last 10 minutes to prevent burning.

While still warm and pliable, immediately place each slice into the wells of a muffin tin, gently pressing down in the center to create the flower shape. Leave them in the muffin tin overnight at room temperature to fully dry and set. Once completely dry, carefully remove the flowers and store in an airtight container for up to 3 days.