Heat the oven to 160C/140C fan/ gas 3. Lightly oil six holes of a muffin tin using the vegetable oil. Trim the pineapple to remove the skin, eyes and leaves. Cut 6 very thin slices from one end (you can use the rest in another recipe) and push them into the oiled tin to line the holes. Bake for 30 mins, until completely dry. Leave to cool, then remove and use to decorate a cake (see recipe for our carrot & pineapple cake below). Will keep for two days.