Ingredients:

  • 1 large fresh pineapple (approximately 1.5 kg)
  • 3 tablespoons brown sugar (45 g)
  • 1 teaspoon cinnamon (2 g)
  • 1 can (400 ml) coconut cream (full-fat)
  • 1 tablespoon honey or maple syrup (15 ml)
  • 1 teaspoon vanilla extract (5 ml)

Instructions:

  1. Slice the pineapple into thin rings (approximately 1/4 inch thick) and remove the core from each slice.
  2. In a mixing bowl, combine brown sugar and cinnamon. Toss the pineapple slices in the mixture until evenly coated.
  3. Preheat the oven to 175°F (80°C) or set your dehydrator to 'Fruit.' Line a baking sheet with parchment paper.
  4. Arrange pineapple slices in a single layer, ensuring they do not overlap. Bake for 2 hours, flipping halfway, until they are crisp.
  5. In a mixing bowl, whisk together coconut cream, honey (or maple syrup), and vanilla extract until smooth. Chill in the refrigerator for at least 1 hour to thicken.
  6. Remove pineapple chips from the oven/dehydrator and let them cool. Serve the chips alongside the chilled coconut cream dip.