Chili-Lime Pineapple Rings

Name: Ananas-Ringe Chili-Limette
Total time: 10 h
Ingredients: 1000 g Frische Ananas (geschält, entkernt); 40 ml Limettensaft (frisch gepresst); 5 g Limettenabrieb; 4 g Chiliflocken; 3 g Meersalz; 10 g Rohrzucker

MarinadeOtherDehydratingEasy10-16 hrsN/A55-70 °CN/A

Juicy pineapple rings are marinated with a spicy chili-lime mixture and transformed into aromatic dried fruit. The combination of sweet pineapple, hot chili, and fresh lime creates an irresistible snack. Perfect for summer cocktails or as an exotic snack on the go.

Ingredients(for 1 kg)

Fresh pineapple (peeled, cored)1000 g

Fresh lime juice40 ml

Lime zest5 g

Chili flakes4 g

Sea salt3 g

Raw cane sugar10 g

Instructions

Preparation

20 minutes

Peel the pineapple, remove the core, and cut into uniform rings or slices 5-8 mm thick. Have paper towels ready to blot excess moisture.

Marinating

30-60 minutes

Mix lime juice, lime zest, chili flakes, salt, and raw sugar into a marinade. Coat pineapple rings in the marinade and let marinate covered in the refrigerator for at least 30 minutes.

Dehydrating

10-16 hours

Drain the marinated pineapple rings and spread on dehydrator trays. Dehydrate at 60-70 °C until the rings are sticky-dry and pliable. Turn every 4 hours.

Cooling & Storage

30 minutes

Allow rings to cool completely. Store in sealed containers in a cool, dry place for up to 6 weeks. Refrigerated, they will keep for up to 3 months.

Pro Tip

Fresh pineapple yields the best results. Rings should not be cut thicker than 8 mm to ensure even and timely drying.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free