Chocolate Covered Pineapple

5 from 1 vote

Chocolate Covered Pineapple is an irresistible sweet treat made from fresh pineapple dipped in rich chocolate and sprinkled with yummy things like toasted coconut, mini chocolate chips, and flaky sea salt.

Prep Time20

Total Time20

Course: Appetizer, Dessert, Snack

Cuisine: American

Servings:

Calories: 165kcal

Author: Cara Lanz

Ingredients

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

Toppings

2 tablespoons toasted coconut
2 tablespoons mini chocolate chips
flaky sea salt

Instructions

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.

Notes

Use room-temperature pineapple to prevent condensation on the fruit.

Blot the pineapple with paper towels to remove moisture and allow the chocolate to stick.

Rewarm the melted chocolate as necessary.

If melting multiple types of chocolate, use a ratio of 1 teaspoon oil to 1 cup chocolate. I melted ½ cup of dark chocolate chips and ½ cup of white chocolate chips, each with ½ teaspoon oil.

Nutrition