Chocolate Covered Pineapple

Thirds and halves of pineapple rings with one end covered in chocolate and topped with crushed freeze dried strawberries.

Chocolate covered pineapple made with fresh pineapple, chocolate chips, and coconut oil. It takes just 15 minutes and tastes absolutely incredible!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 8

Coating ends in chocolate 7

Total Time 15

Servings one piece servings

Calories 60kcal

Author Kristi

Equipment

1 bowl microwave safe
1 spoon
1 Bread knife for slicing pineapple
1 Sheet pan
Parchment paper

Ingredients

4 pineapple slices Cut into thirds (three equal parts).
½ cup chocolate chips (semi-sweet) 85 grams (weight)
2 tsp coconut oil 6 grams (weight)

Instructions

Line a baking sheet with parchment paper.
Peel a fresh pineapple and slice it into rings. Use a paring knife or pineapple tool to remove the inner core from each slice of pineapple.
Slice the pineapple rings into halves or thirds.

Make the Chocolate Coating.

Place the chocolate chips and coconut oil in a microwave safe bowl. Place the bowl in the microwave and microwave in 20-30 second increments until the chocolate is melted. Stir after each 20-30 second increment. It will take about 70-90 seconds total to melt the chocolate completely.

Cover one end of each pineapple piece in chocolate.

Use one hand to hold one piece of pineapple at a time. With your other hand, use a spoon to cover all sides of the end of the pineapple piece with chocolate.
Set chocolate dipped pineapple pieces on the lined baking sheet in a single layer, giving at least one inch of space between pieces.
Optional: sprinkle a favorite topping onto the part of each pineapple piece that is coated with chocolate.
Set baking sheet in the refrigerator for one to two hours to let the chocolate cool and harden.
Once the chocolate has hardened, remove the sheet pan from the refrigerator and either serve the chocolate covered pineapple right away or carefully place the pineapple pieces in a resealable food-safe bag and place it back in the refrigerator.

Notes

- Keep refrigerated until ready to serve.

- This chocolate covered pineapple recipe is best enjoyed the same day you make it. After that, the juice from the pineapple softens the chocolate. We've enjoyed it up to three days later, but the chocolate wasn't as hard.

- Recipe prep time will vary depending on the method used for slicing the pineapple into rings.

- Either cut pineapple by hand or use a pineapple tool. If using a pineapple tool, first make sure that it slices the pineapple into rings that are thick enough to be held and coated in chocolate without falling apart.

- If you buy a pineapple that is already peeled, all you need to do is slice it into rings and then remove the inner core before coating each end in chocolate.

- If you your kids are helping you with this recipe, consider cutting the pineapple rings into quarters instead of thirds. This way it will be easier for them to coat each end with chocolate without the pineapple piece breaking.

- For chocolate covered pineapple rings (instead of pieces), hold the pineapple ring extra carefully as you coat one half of each pineapple ring with the melted chocolate.

* Nutrition facts do not include the optional toppings. Additionally, the nutrition facts are an estimate and will vary depending on the how thick your pineapple slices are, the kind of chocolate chips you use, and the amount of chocolate on each piece of pineapple. And remember, there is so much more to food than what you will find on the nutrition facts label :)

Nutrition