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Oct 3, 2012 04:51 PM

Pineapple "chips"

I am looking to garnish a cupcake with a pineapple 'chip'. I am not exactly sure how to make it. Today I tried sprinkling pieces with sugar and placing under broiler, bruleeing, so to speak. They did not turn out crisp, more soggy and sweet (they still tasted good, but were flimsy). I really want the pineapple to stick out. I am thinking of trying to use a blow torch instead? or what about candying them in a simple syrup and leaving to dry? Any thoughts? Thanks!

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  1. I think dehydrating them would work.

    4 Replies
    1. re: tzurriz

      I am not a huge fan of dehydrated fruit, I don't think it will give the crisp texture I am looking for. I suspect it would be chewy/dry.

      1. re: cleopatra999

        Dehydrated plain, will be stiff/chewy, sweet.

        If you can get largish pieces candied, and very thinly slice them, might work with your torch. Or maybe the freeze-dried pina ("Simply Pineapple") might provide crunch.

        1. re: DuchessNukem

          Definitely get some Simply Pineapple. That will have the perfect light, crispy consistency you'll want due to being freeze-dried. It comes in a silver bag at places like Whole Foods and Fresh Market.

          1. re: Big Bad Voodoo Lou

            Unfortunately I live in a small town, in Canada. I will look around and see if I can find them anywhere!

    2. Not broil, roast on foil with with a sprinkle of sugar and caramelize the chips. Watch them.

      You could also poach in simple syrup and air dry and then sprinkle with raw sugar.

      1. Low slow heat is what you need to accomplish this.
        First you need to make very thin slices of the Pineapple ( we use a slicer)
        Then lay out on a Silpat and lightly sprinkle with sugar.
        Convection oven at 300 F cook till reduced in size and lightly caramelized.
        Cool in a dry environment (if it is too humid they will be chewy) till crisp.

        4 Replies
        1. re: chefj

          I don't have convection or a Silpat. Regular oven at 325 and parchment? the dry environment is no problem, the furnace is on these days!

          1. re: cleopatra999

            You may want to drop the temp a bit since you do not need that much heat to caramelize the sugars.
            Make sure that you oil the parchment.
            If it is an electric Oven it will work best but gas will work too.

            1. re: chefj

              this worked perfectly. thank you. it took a while, but very please with the results, crispy, sweet, and caramelized.