Chewy Pineapple & Tajin

June 7, 2026

This chewy Tajín pineapple is one of those snacks I couldn’t stop thinking about after I tried it for the first time.

Disclosure: This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you. Thank you for supporting my homestead adventures.

Years ago, my husband was working in South Texas, and while he was busy, I spent my days doing what I always do, exploring local shops and finding good food. That’s when I stumbled across a small authentic Mexican candy store and found dehydrated pineapple covered in Tajín.

I probably spent close to $50 in that little candy shop, but this pineapple was hands-down my favorite thing I brought home.

After searching for years to find it again, I finally decided to make my own.

To get started, peel, core, and slice your pineapple. I always save the crown because we’ll use that later. Arrange the pineapple slices in a single layer on your dehydrator trays. The dehydrator I’m using is linked HERE if you’d like to use the same one.

Once your trays are loaded, generously sprinkle the pineapple with Tajín. Don’tbe shy. The sweet pineapple and tangy chili-lime seasoning are what make this snack so addicting.

I usually make three or four pineapples at a time because little hands seem to know exactly when I’ve made a batch. No matter how much I make, it never lasts very long around here.

Place the trays in your dehydrator and set it to 130°F - 135°F for 9 hours and 30 minutes.

Now, if you’ve had dehydrated fruit before, you may notice mine looks a little different. I intentionally pull it before it’s completely dried out because I love that chewy texture. It’s not crisp and crunchy, and it’s not quite fruit jerky either, it’s perfectly in between.

Because there is still some moisture left in the fruit, it won’t store quite as long as fully dehydrated pineapple, but that’s never been a problem in my house because it disappears so fast.

Once the pineapple has cooled, some of it goes straight into a zip-top bag for snacking. If I’m lucky enough to have leftovers, I’ll vacuum seal a few bags for later. The vacuum sealer I use is linked HERE.

One of the questions I get most often is about the knives I use. The knife set I’m using is my absolute favorite. My husband gave it to me for Mother’s Day, and it’s one of the few kitchen gifts that gets used every single day. You can find that knife set HERE.

Before you throw away the pineapple top, peel off a few of the lower leaves from the crown and place it in a glass of water. In a few weeks you’ll start seeing roots form, and eventually you’ll have your own baby pineapple plant growing.

Want to see exactly how I make this snack? Click HERE to watch the full video.