Chili-Lime Dried Pineapple Rings
Ingredients
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2 cans pineapple slices
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1¼ teaspoons chili-lime seasoning
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nonstick cooking spray
Tools
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2 June Air Baskets
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paper towels
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measuring spoons
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large bowl
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June Oven
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Dry the pineapples
Pat the pineapple slices dry with paper towels and transfer them to a large bowl.
2 cans pineapple slices
paper towels
large bowl
Season the pineapples
Sprinkle the chili-lime seasoning over the pineapple and toss gently to coat.
1¼ teaspoons chili-lime seasoning
measuring spoons
Place the pineapples in the Air Baskets
Generously spray both June Air Baskets with nonstick cooking spray. Spray over the June Pan or over the sink. Arrange 10 pineapple slices on one June Air Basket, then arrange the other 10 on the other June Air Basket.
nonstick cooking spray
2 June Air Baskets
Dehydrate the pineapples
Slide the June Air Baskets into the middle and top shelf positions. Dehydrate the pineapple slices 6 hours, until they are firm and chewy but still slightly sticky. June will notify you when the pineapple slices are ready.
Serve the pineapples
Remove the June Air Baskets from the June Oven. Allow the dried pineapple slices to cool completely before serving or storing in an airtight container.