Chocolate-Covered Pineapple
Chocolate-covered pineapple is a delicious, refreshing tropical treat–juicy pineapple wedges dipped in decadent dark chocolate and topped with toasted coconut.
What’s not to love about sweet, tart, juicy pineapple dipped in rich dark chocolate, then topped with toasted coconut? I surprised my family with this special treat, and it made us all so happy. A tasty tropical treat that’s so easy to make!
Chocolate-Covered Pineapple
Ingredients:
- ¼ cup sweetened flaked coconut
- 1Â fresh pineapple
- 1 cup dark chocolate melting wafers
- 1 tsp coconut oil
How to Make Chocolate-Covered Pineapple:
Place the coconut in a dry small skillet over medium heat. Cook, tossing often, for a few minutes until toasted. Watch carefully so it doesn’t burn!
Cut off the top and bottom of the pineapple, then trim off all the rind.
Cut the pineapple in half lengthwise, then cut each half into wedges.
Poke a skewer or candy/cake pop stick through each wedge (if desired); don’t go all the way through.
Arrange the wedges on paper towels and blot off any excess moisture.
Place the dark chocolate melting wafers and 1teaspoon of coconut oil in a glass bowl, then microwave for 30 seconds. Remove, stir, then microwave for 10 seconds. Remove, stir, then microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
Dip the pineapple wedges in the dark chocolate and let excess drip off.
Immediately sprinkle a little toasted coconut over the wet chocolate, then place the pineapple wedge directly on a parchment paper-lined baking sheet.
Place the baking sheet in the refrigerator for a few minutes to allow the chocolate to harden. Once the chocolate sets, remove from the refrigerator and enjoy!
Store in the refrigerator in an airtight container layered with parchment for up to 2 days. Enjoy.
Equipment
- Cake Pop/ Candy Sticks or Wooden Skewers
Ingredients
- ¼ cup sweetened flaked coconut
- 1 fresh pineapple
- 1 cup dark chocolate melting wafers
- 1 tsp coconut oil
Instructions
- Place the coconut in a dry small skillet over medium heat. Cook, tossing often, for a few minutes until toasted. Watch carefully so it doesn't burn!
- Clean the pineapple, then cut off the top and bottom and trim off all the rind.
- Cut the pineapple in half lengthwise, then cut each half into wedges.
- Poke a skewer or candy/cake pop stick through each wedge (if desired); don't go all the way through.
- Arrange the wedges on paper towels and blot off any excess moisture.
- Place the dark chocolate melting wafers and 1teaspoon of coconut oil in a glass bowl, then microwave for 30 seconds. Remove, stir, then microwave for 10 seconds. Remove, stir, then microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
- Dip the pineapple wedges in the dark chocolate and let the excess drip off.
- Immediately sprinkle a little toasted coconut over the wet chocolate, then place the pineapple wedge on a parchment paper-lined baking sheet.
- Place the baking sheet in the refrigerator for a few minutes to allow the chocolate to harden. Once the chocolate sets, remove it from the refrigerator and enjoy!
- Refrigerate in an airtight container, layered with parchment, for up to 2 days. Enjoy.
My husband would totally love this with white chocolate :-))
We enjoy chocolate covered almost anything so I’m sure we’d like these.