How to Make It
Preheat oven to 225°F. Cut the top off of pineapple. Using a very sharp knife, remove the rind (you will slice very close to the fruit leaving the eyes/seeds). Using a 1/8 teaspoon measure, scoop out the eyes (you will have little round holes all over the pineapple). Lay pineapple on its side; slice very thin (about 1/8-inch thick) slices. Blot slices dry with paper towels.
Place slices on parchment paper-lined baking sheets. Bake in preheated oven for 30 minutes. Carefully turn slices over, and bake 30 more minutes. Continue to bake in 15-minute increments, turning each time, until slices are dried and beginning to turn golden brown around edges (watch very carefully to prevent over-browning).
Remove slices that are done, and place flowers in a 12-cup muffin pan, gently shaping petals so they curve upward. Let dry 8 hours or overnight.