Peel, core and cut the pineapples into 1 inch chunks. Preheat the oven to 225 degrees. Divide the pineapple chunks between 2 large baking sheets and spread out in a single layer. Bake, rotating the pans and flipping the pineapple chunks halfway through cooking. Cook, until the chunks are light golden brown and dried around the edges but still juicy in the center, about 4 hours. Transfer the pans to a cooling rack. Let the pineapple cool to room temperature. Stem, seed and finely chop the jalapeño. Put the sugar, salt, nutmeg, jalapeño and lime zest into a medium bowl and stir to combine. Add the cooled pineapple and toss to coat. Transfer to a serving bowl and serve immediately.
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