Chocolate Covered Pineapple

Chocolate covered pineapple is a delicious and refreshing tropical treat–juicy pineapple wedges dipped in decadent dark chocolate and topped with toasted coconut.

What’s not to love about sweet, tart, and juicy pineapple dipped in rich dark chocolate then topped with toasted coconut? I surprised my family with this special treat recently and it made us all so happy. A tasty tropical treat that is so easy to make!

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 the top and bottom off of the pineapple then trim off all of 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), making sure to not go all the way through the wedge.

Arrange the wedges on paper towels and thoroughly blot off any excess moisture from the pineapple.

Place the dark chocolate melting wafers and one teaspoon of coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the 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 allow excess to drip off. Sprinkle some of the toasted coconut on 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 you can remove from the refrigerator and enjoy!

Store in the refrigerator in an airtight container layered with parchment for up to 2 days. Enjoy.

Chocolate Covered Pineapple

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Prep Time: 10 minutes minutes

Cook Time: 1 minute minute

Refrigerating time:: 5 minutes minutes

Total Time: 16 minutes minutes

Course: Dessert, Snack

Cuisine: American

Servings: 18 - 20 wedges

Author: Pam - For the Love of Cooking

Equipment

• Cake Pop/ Candy Sticks or Wooden Skewers
• Baking Sheet

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!
• Cut the top and bottom off of the pineapple then trim off all of 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), making sure to not go all the way through the wedge.
• Arrange the wedges on paper towels and thoroughly blot off any excess moisture from the pineapple.
• Place the dark chocolate melting wafers and one teaspoon of coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the 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 allow excess to drip off.
• Sprinkle some of the toasted coconut on 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 you can remove from the refrigerator and enjoy!
• Store in the refrigerator in an airtight container layered with parchment for up to 2 days. Enjoy. 

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