Cinnamon & Coconut Pineapple Chews
This recipe requires a dehydrator.
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A super simple, healthy and delicious tropical snack. Pineapple and coconut make this a good source of fiber and vitamin C, while the cinnamon adds some antioxidant and anti-inflammatory properties.
Dietary Preferences: vegetarian, vegan, nut-free, egg-free, soy-free
Macronutrients (per serving):
Carb Energy
28g | 166 kcal
Protein Power
5.2g | 150 kcal
Fat Fuel
2g | 18 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Cinnamon & Coconut Pineapple Chew Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
Pineapple
Native to: South America
Top 3 nutrients: vitamin C, manganese, fiber
Use lean ground beef because fattier meats require longer drying time and run the risk of spoiling quicker.
Shredded Coconut
Native to: Southeast Asia and the islands of the Indian Ocean
Top 3 nutrients: protein, calcium, phosphorous
I prefer using unsweetened shredded coconut because the pineapple provides enough sweetness for my liking, but you can certainly use sweetened as well!
Cinnamon
Native to: Sri Lanka and the Malabar Coast of India
Top nutrients: anti-inflammatory properties and antioxidants
As you may have guessed, you need the powdered spice for this recipe (not cinnamon sticks).
How to dehydrate the ingredients
Note: dehydrating times may vary (the water content and thickness of the ingredients, as well as the humidity and altitude of where you live in impact the time)
Basic steps:
- Slice pineapple into about 1/4″ thick rounds or strips (thinner is ok)
- Sprinkle with shredded coconut and cinnamon
- Arrange on a dehydrating tray with enough room for air to circulate between pieces (no over lapping)
- Place in dehydrator and dehydrate at 135℉ for about 7 hours
It’s that easy!
Wanna know more about dehydrating other ingredients? Check out our dehydrating “How To’s“
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Storage Instructions
Here are some tips to help you maximize the shelf life of your Cinnamon & Coconut Pineapple Chews:
- Allow to cool before storing
- Keep stored in a sealable container or bag
- Vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use.
- Store in a cool, dry and dark place. For longer term storage, it’s recommended to keep stored in the freezer (especially if not vacuum sealed)
When dried and stored properly, your pineapple should keep for several months up to a couple of years.
Cinnamon & Coconut Pineapple Chew FAQ's
Can I use an oven instead of a dehydrator?
I don’t recommend it. Most ovens don’t go as low as 135℉. If yours does though, give it a go! The issue with drying at a higher temperate is that it can case harden the fruit (dry the outside too quickly, which hardens the exterior so air won’t be able to reach the inside to dry the flesh out).
Can I make my own dried coconut with my dehydrator?
Yes, you absolutely can! I simply find that store bought is more cost and time effective (fresh coconut is expensive where I live, and can be a bit tedious to shred), but if you’re eager to make your own, go for it! To do so, shred the coconut meat (or throw in a food processor) , disperse on dehydrator trays and dehydrate at 105℉ for about 10-12 hours.
Is it better to cut the pineapple into rings? Or should I do strips?
I’ve always done rings simply because I have a pineapple slicer that does this. I was once told. however, that pineapple is typically layered with sweet and sour sections, so you’re more likely to get a more balanced flavour if you cut them into strips. Truth is though, they’ll be delicious either way!
More dehydrated recipes:
Cinnamon & Coconut Pineapple Chews
A super simple, healthy and delicious tropical snack. Pineapple and coconut make this a good source of fiber and vitamin C, while the cinnamon adds some antioxidant and anti-inflammatory properties. COOKING METHOD: Dehydrating
Notable Equipment
- 1 Dehydrator
- 1 Pineapple corer optional
Ingredients
- 1 whole pineapple, cored
- ¼ cup shredded coconut, or to taste
- 2 tbsps cinnamon, or to taste
The amount of coconut and cinnamon needed may vary on the size/amount of pineapple
Instructions
- 1. Peel, core and slice pineapple into 1/4″ thick slices. (Don’t have a corer? See notes below)
- 2. Spread slices out on dehydrating tray. Sprinkle with cinnamon and shredded coconut. Flip and repeat seasoning on other side.
- 3. Disperse on dehydrating trays and dehydrate at 135℉ for about 7 hours.
Notes
- You can use canned slices, however, the flavour from fresh pineapple is well worth the extra effort
- If you don’t have a corer, you can cut pineapple into slices and then use a shot glass (or likewise circular object) to remove the core from each slice individually (like a cookie cutter)
- Dehydrating time may vary (the thickness and water content of the pineapple, as well as the humidity and altitude of your environment, will impact dehydrating time)
- Scroll down for storage guidelines
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 28gProtein: 1.3gFat: 2gSaturated Fat: 1.5gCholesterol: 0mgSodium: 3mgFiber: 5gSugar: 18g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
