Dried Pineapple always been associated with HUMMINGBIRD CAKE. I saw this in Martha Stewart blog and they look gorgeous. Quite unique and easy to make. you can prepare this in advance and would be great in any cake or cupcake decoration.
Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
Using a small melon baller, remove and discard pineapple "eyes."
Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets. Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more.
Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Refrigerate in an airtight container up to 3 days.