Summarize the following:
Use a small metal flower-shaped cookie cutter and press it down onto each pineapple slice. Press down firmly with a rolling pin. Wait until they're drier but still "workable" or flexible. Use your free hand to "mold" the petals towards you or upwards. This will make the flower look more realistic.
Preheat the oven to 225ºF or 110ºC. Place a few pieces of parchment or wax paper on 2 baking sheets. Cut the pineapple ends off and then cut the skin off. Use a melon baller or vegetable peeler and remove or pluck the "eyes" off of the pineapple. Lay the pineapple down horizontally and cut it into very thin slices. Place the slices on the lined baking sheets. Bake the pineapple slices for about 1 to 2 hours or until they appear to be dry. Flip them over with tongs and place them back in the oven for another hour. Let the pieces cool on a cooling rack for a few hours. Wait until the pieces are cooled. Place them back on the cooling rack. Hold the center of a pineapple slice between your forefinger and thumb. Repeat the molding for the rest of the pineapple pieces.