Pineapple Flower Garnish
- 1/4 pineapple round skin removed and core intact
- Cut pineapple into super-thin rounds using a mandoline; pat dry and arrange tightly on a parchment paper–lined baking sheet. Bake in a 200°F oven until edges are light brown and dried, 90 to 120 minutes. Carefully place into muffin tin cups to shape them as they cool.
- Store in a container for up to 2 weeks, reheating and reshaping any softened pineapple flowers.