My Chocolate Covered Pineapples are the best because I use the freshest pineapple for a burst of sweetness, paired with dark melted chocolate. The crisp chocolate shell and tender pineapple pieces are a bite of paradise.
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We're letting strawberries take a break from the chocolate spotlight and giving fresh, juicy pineapple its time to shine with a dip in melted chocolate!
If you like chocolate-dipped fruit, my Chocolate Covered Cranberries are the perfect healthy snack around the holidays!
Be sure to choose a ripe pineapple so its natural sweetness complements the slightly bitter flavor of the dark chocolate.
You can slice your pineapple into rings, pieces, or chunks-whatever suits your style. I love dipping about 75% of the pineapple into the chocolate, leaving a bit of that yellow color exposed for presentation.
I topped the chocolate pineapples with toasted coconut, macadamia nuts, and freeze-dried strawberries. You may even try a drizzle of melted white chocolate or a sprinkling of my Air Fryer Granola.
Take these healthy pineapple snacks to summer BBQs or backyard parties, everyone loves them, even the kids!
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Why you'll love this recipe
- Kids love it! Dipping fruit into chocolate is a great way to get your kids to eat more fruit! Especially if you let them garnish the pineapple with sprinkles.
- Satisfy for sugar cravings. If you are like me and want something sweet at the end of the night, these chocolate-covered pineapple pieces hit the spot.
- It is a great party snack. Bring these pineapple skewers and my Artichoke Spinach Dip without Mayo to a summer BBQ, and everyone will devour it.
Key Ingredients
Here is a visual overview of the pineapple dipped in chocolate ingredients. Scroll to the recipe at the bottom for quantities.
- Pineapple - To choose a ripe pineapple, look for one with a yellow color, a sweet, fragrant smell at the base, and leaves that pull out easily.
- Chocolate - We used 70% dark chocolate, but semi-sweet or milk chocolate will taste delicious too. I hand-chopped a chocolate bar, but chocolate chips will do.
- Coconut Oil - Coconut oil solidifies at cooler temperatures, which can help the chocolate harden quickly.
- Skewers - If your wooden skewers are too long, cut them down to a smaller size. I cut mine down to 7 inches long.
- Toppings - We garnished our chocolate pineapple with freeze-dried strawberries from Trader Joe's, chopped macadamia nuts, and toasted unsweetened shredded coconut.
See recipe card for quantities.
Substitutions + Variations
- Dip fresh mango, cranberries, strawberries, or banana slices in chocolate.
- I like dark chocolate because it compliments the sweetness of the pineapple, but you can swap it out for white chocolate or milk chocolate for a sweeter flavor.
- Experiment with other toppings like chopped nuts, sea salt, and melted white chocolate.
- Add a pinch of cayenne pepper to give it a kick.
Step-By-Step Instructions
Prepping Pineapple
I will teach you how to peel, cut, and skewer pineapple pieces so they are ready to be dipped in chocolate.
Step 1. Peeling Pineapple. Start by slicing off the top and bottom of the pineapple with a straight cut. This gives you a flat base, making it easier to handle. Stand the pineapple upright and cut away the outer skin, working your way around the fruit.
Step 2. Pineapple Rings. Cut pineapple into ½-inch pineapple rings. Using a ring cutter or knife remove the center core from each pineapple ring. I found that these metal ring cutters work the best.
Step 3. Pineapple Pieces. Take each pineapple ring and cut it into quarters. Take a paper towel and pat dry each pineapple piece so the melted chocolate will stick.
Step 4. Skewer Pineapple. I cut down my wooden skewers from 10 inches down to 7 inches. Skewer each pineapple piece with the pointed end of the wooden skewer.
Dipping Pineapple
Okay, let's melt some chocolate, dip some pineapple, and garnish it with our favorite toppings!
Step 5. Melting Chocolate. Place dark chocolate into a microwave-safe bowl with coconut oil. If you are using a chocolate bar, cut it up into smaller pieces so it will melt faster. Microwave in 30-second increments, stir, and repeat until chocolate is melted.
Step 6. Dipping Pineapple. Transfer melted chocolate to a tall jar or measuring cup-lower skewered pineapple ½ to ¾ into the melted chocolate. Slowly let the excess chocolate drip off the pineapple and place it on waxed or parchment paper.
Step 7. Toppings. Garnish with your topping while the chocolate is still wet so they have a chance to stick. I used toasted coconut, chopped macadamia nuts, and chopped freeze-dried strawberries from Trader Joe's.
Step 8. Freeze. Place chocolate covered pineapple into the freezer for 10 minutes to set the chocolate.
Chef Tips
- Dry pineapple pieces: Pat dry with a paper towel so the chocolate will stick.
- Pick a ripe pineapple: Pull the green leaves at the top and if they detach from the pineapple, it's ripe.
- Core the pineapple: Use a metal ring cutter to remove the pineapple core.
- Melting the chocolate: Microwave in 30-second burst, stir, and repeat. This will prevent you from burning the chocolate.
- Toppings: Sprinkle the topping on top while the chocolate is still wet.
Kitchen Tools
- Skewers
- Baking Tray
- Parchment or Wax Paper
- Ring Cutters
FAQ's
Yes! Pineapple is packed with 25% of your daily vitamin C and provides an extra serving of fruit. Dark chocolate, with its lower sugar content, offers its own health benefits. This is a great nighttime snack that can help curb those sugar cravings.
They'll stay fresh for up to 3 days in the refrigerator, but I prefer storing them in the freezer. This not only prevents the chocolate from sweating but also ensures you have a delicious, chilled snack ready whenever you crave it.
Yes, you can use canned pineapple for this recipe. Be sure to choose pineapple packed in juice rather than syrup. Don't forget to pat the pieces dry with paper towels to remove excess moisture before dipping.
Absolutely! Skewers are perfect for sharing and make dipping the pineapple a breeze, but they're not essential if you prefer to skip them.
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📖 Recipe
Chocolate Covered Pineapple
Equipment
Ingredients
- 1 Pineapple cored and peeled
- 16 ounces dark chocolate chopped
- 1 tablespoon coconut oil
Toppings
- shredded coconut toasted
- macadamia nuts chopped
- freeze-dried strawberries chopped
Instructions
- Line two sheet pans with parchment or wax paper and set aside.
- Peel the pineapple and slice it into ½-inch rounds. Use a ring cutter to remove the core from each slice. Then, cut the pineapple slices into quarters and skewer each piece.
- Place the chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring after each burst, until the chocolate is completely melted and smooth.
- Pour the melted chocolate into a narrow, tall cup. Dip the pineapple skewers into the chocolate, covering most of the pineapple while leaving some of the yellow exposed. Transfer to the parchment-lined sheet pans.
- Sprinkle your chosen toppings over the chocolate-covered pineapples, then freeze for 10 minutes or until the chocolate is fully set.
Notes
- Use a paper towel to pat the pineapple piece dry so the melted chocolate will stick.
- The best way to remove the pineapple core is with a metal ring cutter.
- Microwave chocolate in 30-second bursts so it doesn't burn.
- Use a tall and narrow cup to dip the pineapple pieces in.
- Apply the toppings while the chocolate is still wet.
Nutrition
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