I used one whole pineapple, skin and core removed. I cut these into longer strips, about a 1/4″ thickness. Next time I might try quartering the pieces so they are bite sized and keep a consistent 135 degrees. These were absolutely delicious though — reminiscent of eating a chewy, sugary, candy… without a whole lot of sugar. The pineapple flavor was very concentrated and there was still some moisture left that led to a more chewy, pliable texture like a leather.
I dehydrated these similar to the apples, first at 155 degrees for the first 5.5 hours and then 135 degrees for the next 3.5 or so. These were a favorite of my bf and sister! 🙂