Chocolate Covered Pineapple is an irresistible sweet treat made from fresh pineapple dipped in rich chocolate and sprinkled with fun toppings.
That is until we tried pineapple dipped in chocolate. The blend of sweet tangy tropical fruit with rich chocolate is out of this world -- and it takes just minutes to make.
Plus, there are about a million ways to make this recipe your own.
Make Your Own Chocolate Dipped Pineapple
I like pineapple half-rings or chunks dipped into decadent, smooth dark chocolate -- my husband is more of a white chocolate covered pineapple kinda guy.
Toasted coconut, mini chocolate chips, and flaky sea salt are our favorite toppings.
Choose your own adventure with pineapple chunks, wedges, rings, or spears, your favorite type of chocolate, and any kind of sprinkles and doodads.
You can even poke a lollipop stick into the pineapple before you dip it in chocolate for fun chocolate pineapple pops!
Why You're Going to Love This Recipe
- Fast and easy recipe with simple ingredients
- Impressive looking on your dessert table
- Perfect treat for entertaining or an afternoon snack
Pineapple. I prefer to cut up a fresh pineapple, but you can use pre-cut pineapple. Canned pineapple also works -- it just has a much softer consistency. You can cut the pineapple into slices, chunks, spears -- whatever you like.
Chocolate. For best results, use good quality chocolate like Ghirardelli. Rich dark chocolate is a delicious contrast with the sweet pineapple, while white chocolate enhances the sweetness. Semi-sweet chocolate or milk chocolate are also great choices. I use premium chocolate chips, you can also use a chopped premium chocolate bar or melting wafers.
Oil. One teaspoon of canola oil or coconut oil per cup of chocolate thins the chocolate for easy dipping. Shortening also works.
Toppings. Add your favorite toppings like toasted coconut, mini chocolate chips, sprinkles, and flaky sea salt.
Nuts. Chopped peanuts, pistachios, pecans, or macadamia nuts
Sprinkles. Go festive for holidays and birthday parties
Sugar. Colored sugar or turbinado sugar
Chocolate shavings. Use a vegetable peeler to make shavings from a bar of your favorite chocolate
Mini chocolate chips.
Cookie crumbs. Graham crackers, Nilla wafers, coconut cookies, gingersnaps, or Oreos
Crushed candy. Toffee bits, hard caramel candies
Melted chocolate. After the chocolate sets, drizzle more chocolate in the same or contrasting colors and flavors
Flaky sea salt.
Spices. Cinnamon, cayenne, Tajin
Freeze-dried fruit. Strawberries, blueberries, pineapple
- Paper towel-lined plate or baking sheet
- Parchment paper or wax paper lined baking sheet
- Microwave safe bowl
- Cutting board
- Sharp knife
How to Make Chocolate Covered Pineapple
1. Cut the pineapple.
Lay the pineapple on its side and slice off the top and bottom.
Stand the pineapple upright and make downward slices to cut off the rind. Trim off any eyes or rind that remains.
Lay the cut pineapple on its side and cut it into slices. Use a small cookie cutter or paring knife to remove the core.
Cut the pineapple slices in half. Or keep them whole or cut them into quarters or smaller chunks.
You can also use cookie cutters to cut the rings into cute shapes, just like Edible Arrangements!
Place the pineapple between layers of paper towel. Gently press down to blot out any excess moisture.
2. Melt the chocolate.
Place chocolate and oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each one, until the chocolate is melted and smooth.
White chocolate may need more oil than dark chocolate to get a smooth, thin consistency perfect for dipping.
3. Dip the pineapple.
Prepare a wax paper or parchment paper-lined baking sheet.
Dip each piece of pineapple into the bowl of melted chocolate, using a spoon if necessary to coat the pineapple and remove excess chocolate.
Place the pineapple onto the prepared baking sheet and immediately sprinkle with toppings while the chocolate is still wet.
Rewarm the chocolate, as necessary, if it starts to thicken up.
4. Chill to set the chocolate.
Place the baking sheet into the refrigerator for about 15 minutes to allow the chocolate to firm up.
Chocolate-dipped pineapple is best served within 1-2 days.
How to Toast Coconut
Toasted coconut is super fast and easy to make.
- Warm a nonstick skillet over medium heat. Add the coconut and turn the heat down to medium-low.
- Stir for 3-4 minutes or until the coconut starts to turn golden brown.
- Immediately remove the coconut from the pan and place it on a cool plate to stop the cooking process.
Store leftover toasted coconut in a ziptop bag or airtight container for about a month. You can also freeze it for a few months. If it loses its crispiness, go ahead and retoast it.
Storage & Freezing Instructions
Store leftover chocolate covered pineapple between layers of wax paper in an airtight container in the refrigerator for up to 2 days.
Freeze pineapple in a single layer in a freezer-safe container for up to 3 months.
Enjoy frozen chocolate covered pineapple frozen or slightly thawed -- it gets mushy when it thaws completely.
To shave off prep time, use a pineapple corer -- or a pre-cut pineapple for even faster prep!
Blot the pineapple with paper towels to remove moisture and allow the chocolate to stick.
Use room temperature pineapple to prevent condensation on the fruit
Yes, frozen chocolate pineapple is delicious! Place it between layers of wax paper in a freezer-safe container and freeze for up to 3 months.
Yes. All types of chocolate taste great with pineapple -- dark, semi-sweet, milk, white -- use what you love!
Yes! Fresh pineapple is a bit firmer and easier to work with, but canned pineapple works well to make dark or white chocolate covered pineapple rings. Just be sure to blot the pineapple well with paper towels to remove excess moisture.
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Chocolate Covered Pineapple
- 1 fresh, ripe pineapple room temperature
- 1 cup good quality chocolate chips, like Ghirardelli dark, white, milk, or semi-sweet
- 1 teaspoon oil canola oil, coconut oil, or shortening
- 2 tablespoons toasted coconut
- 2 tablespoons mini chocolate chips
- flaky sea salt
- Line a baking sheet with parchment paper or wax paper.
- Prepare the pineapple into half-rings (or whatever shape .you like!).Lay the pineapple on its side and cut the top and bottom off. Set it upright and trim off the rind. Lay the pineapple on its side and cut it into 8-10 slices. Use a round cookie cutter or paring knife to remove the core. Cut each slice in half or to your desired size.
- Place pineapple between layers of paper towels and gently press to remove excess moisture.
- Microwave chocolate and oil in a microwave-safe dish in 30-second increments, stirring well in between, until the chocolate is melted and smooth. Use 1 teaspoon oil per cup of chocolate -- or more, if necessary to get to the right consistency.
- Dip the pineapple in chocolate, using a spoon as necessary to coat the pineapple and remove excess chocolate. Place the chocolate covered pineapple on the prepared baking sheet. Immediately sprinkle with toppings while the chocolate is still wet.
- Place the baking sheet in the refrigerator for about 15 minutes to allow the chocolate to firm up.
- Store chocolate covered pineapple in an airtight container between layers of wax paper in the refrigerator for up to 3 days.