1 ripe pineapple (peeled, cored, and sliced 0.6cm thick)
3 tbsp Sriracha Hot Sauce
4 tbsp honey
1/4 tsp cinnamon
2 tbsp water
Place sliced pineapple in a shallow baking dish.
Then mix all remaining ingredients in a small bowl.
Brush both sides of the pineapple with sauce.
Place pineapple slices on a Paraflexx lined Excalibur Dehydrator Trays.
Dehydrate at 51.6ºC for approximately 16 hours or until dry.