Preheat your oven to 225 degrees F.
Using a sharp chef's knife, cut off the top and bottom of the pineapple.
Place the pineapple upright, and cut off the rind in strips, working your way around the pineapple.
With the sharp end of a potato peeler, remove the eyes of the pineapple, saving as much flesh as you can.
With the pineapple on its side, cut thin slices. The thinner you can get, the more delicate your flowers will be.
Place the pineapple slices on paper towels and pat dry to remove excess moisture.
Place the pineapple slices onto a baking sheet lined with a silicone mat and bake for 90 minutes, or until browned on the edges.
While the slices are still warm and pliable, remove the pineapple flowers from the baking sheet and place them into a cupcake tin to cool completely.
Let cool overnight on the countertop for best results.
Store in an airtight container on the countertop up to 3 days.