Preheat oven to 200 degrees. Line 2 baking sheets with nonstick baking mats.
Peel pineapple. Using a small melon baller, remove and discard "eyes." Slice pineapple very thinly; place slices on baking sheet. Bake for 3 1/2 hours, flipping slices halfway through and rotating pans. Pineapple should look dried and start to turn very pale golden.
While still warm, place half of the slices in muffin tins so that they dry and harden into a cupped flower-like shape. Run an offset spatula under the remaining flat slices (to prevent sticking) and allow to harden flat. To make flowers, top each flat pineapple piece with a cupped piece. Store in an airtight container with dessicant for up to 2 days in dry weather.