Cut the top and bottom off the pineapple with a sharp knife.
Cut off the rind.
Dig out the extra seeds and "eyes". I use my small melon baller for this, but you can use the end of a vegetable peeler or small paring knife.
Slice the pineapple into very thin almost translucent slices. Pat dry with paper towel.
Line the pineapple slices on a parchment lined baking sheet.
Bake at 225°F for 40 minutes, flip and bake another 30 minutes or until dried and starting to brown on edges. If not yet dried, watch for every 5 to 10 minutes.
Transfer warm pineapple slices to a cupcake tin. Use a miniature cupcake pan for smaller slices.