Cut the pineapple as thin as possible. You might want to use a mandolin or another kind of slicer. Cut away the edge of the pineapple. Now brush the slices with light syrup and put them on a baking sheet.
Bake/dry the pineapples between 30-45 minutes at 248 Fahrenheit (120 degrees Celsius). The baking time depends on the thickness so keep an eye on them. They may get a little color but the primary purpose for them is to dry.
Top the dried and crispy pineapple slices with a small amount of the Castello Pineapple Halo and half of a pineapple cherry. Decorate with a couple of mint leaves.