These decorative sugar-edged pineapple slices go on colorful pink and gold cocktails.
Preheat oven to 225 degrees. Peel pineapple, and halve lengthwise. Remove core. Using a melon baller, remove eyes (tough, brown spots remaining after peeling). Using a mandoline or a chef's knife, cut pineapple halves crosswise into paper-thin slices.
Place slices on baking sheets lined with nonstick baking mats or parchment paper. Bake, flipping halfway through, until dry, about 30 minutes per side. Let cool. Pineapple slices can be stored in an airtight container in a dry place at room temperature up to 3 days. Before serving, moisten outside edges of slices with a clean, wet paintbrush; dip in sanding sugar.