How to Make Pineapple Flowers

Pineapple flowers are a stunning edible garnish made from just one ingredient – a pineapple! They’re incredibly easy to make and add a touch of charm to cakes, cupcakes, and cocktails.

If you’re looking for more garnishes, check out my dehydrated orange slices and edible sugared flowers.

Pineapple Flowers Recipe

Pineapple flowers are made from thinly sliced pineapple baked slowly until dried out. Then, they’re placed into a cupcake mold, and the edges curl into delicate blossoms!

They’re perfect for decorating cakes and cupcakes, cocktails, cheese platters and adding a natural, tropical touch to your desserts and drinks.

I first made these over 10 years ago and instantly fell in love. Since then, they’ve become a go-to for garden parties, cocktail garnishes, and summer entertaining. They’re so simple to make, yet they always look like something straight out of a magazine. Trust me – once you try them, you’ll be hooked too.

Why You’ll Love This Recipe

• Stunning and Simple: Only one ingredient, no fancy tools.
• Naturally Gorgeous: Every flower turns out a little different, and that’s the charm.
• No Waste: You don’t even need to core the pineapple.
• Make Ahead: They keep well for a few days, so you can prep in advance.

Pineapple Flower Ingredient

• 1 ripe pineapple

That’s all you need!

How to Make Pineapple Flowers

1. Preheat the Oven: Set your oven to 200°F (105°C). Line two baking sheets with parchment paper.

2. Peel the Pineapple: Cut off the top and bottom of the pineapple. Carefully slice off the outer skin with a sharp knife. Use the tip of the blade to remove any remaining “eyes.”

3. Slice it Thin: Using a sharp knife or mandoline, slice the pineapple crosswise into very thin rounds – about 1/16-inch thick. Keep the core in! It softens during baking and helps hold the shape.

4. Bake Low and Slow: Place the slices on the prepared baking sheets in a single layer. Bake for 1 hour and 15 minutes, then flip each slice over and bake for another 1 hour and 15 minutes. The slices should look dry and slightly golden around the edges.

5. Shape the Flowers: While the pineapple slices are still warm and pliable, gently press them into a muffin tin or small bowl to create a flower shape. Let them cool completely in the mold, so they hold their shape.

Recipe Tips

• A mandoline makes slicing easier and more consistent.
• If your pineapple is especially juicy, gently pat slices with paper towels before baking.
• Choose a pineapple that’s slightly underripe – it will be firmer, less juicy, and easier to slice thin.
• For extra golden color, let them bake a few extra minutes (just don’t let them burn!).
• Want more defined curls? Use mini muffin tins for tighter flower shapes.

Storage Tips

Once thoroughly cooled, store the pineapple flowers in an airtight container at room temperature. They’ll stay fresh and crisp for up to 3 days.

Ways to Use Pineapple Flowers

• Cake toppers: Gorgeous on coconut or hummingbird cakes.
• Cocktail garnish: Float one in a pineapple crush, piña colada or rum punch.
• Dessert boards: Add it to a dessert board or fruit platter as a sweet, natural garnish.

More Recipes You’ll Love

• Strawberry Ice Cubes
• Floral Ice Bucket
• Flower Bouquet Cupcakes
• Floral Ice Cubes

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