Chocolate-covered fresh pineapple is the BEST snack, treat, and easy dessert you need in your life. It's the perfect summer dessert but also tastes great in the fall. Delicious, juicy pineapple, creamy chocolate, and salt or tajin go so well together.
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This recipe is great all year round. I like to buy pre-cut pineapple at the store either in pieces or in pineapple rings. Both types of pineapple slices will work for this chocolate-covered pineapple recipe. You can top the chocolate pieces with either flakey sea salt or zesty tajin. Plus, the prep time for this recipe is only 20 or so minutes. That's no time at all!
This recipe was inspired by some of my other chocolate-covered fruit recipes like my easy chocolate-dipped watermelon bites and my chocolate-covered peaches.
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Ingredients
- Fresh Pineapple
- Dark chocolate: I use dark chocolate bars, but you can also use dark chocolate chips. Whatever is easiest for you! Both will work.
- Sea Salt or Tajin
See recipe card for quantities.
Instructions
Prepare a baking sheet with parchment paper and line the pineapple in a single layer on top. Use a towel to blot away excess moisture from the pineapple. You can use a cloth towel or a paper towel.
Flash freeze the pineapple in the freezer for 15 minutes.
In the meantime, melt the dark chocolate in a microwave-safe bowl. Melt the chocolate by microwaving on high at 30-second intervals for 2 minutes. Stir between each interval.
Take the pineapple out of the freezer and use a fork to skewer each one. Dip half of each pineapple piece in the chocolate and lay back on the parchment-lined baking sheet.
Immediately top the chocolate-dipped pineapple with a sprinkling of either flakey sea salt or tajin.
Let set at room temperature. Enjoy!
Hint: drying the pineapple off before flash freezing really makes a difference. The chocolate is then able to stick onto the pineapple.
Substitutions
- Dark chocolate - instead of dark chocolate, you can use a milk chocolate bar instead.
- Chocolate bar - use chocolate chips instead of a chocolate bar. I've used chocolate chips in a pinch before.
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
Variations
- Coconut oil - add 1 teaspoon of coconut oil to the melted chocolate for softer chocolate. The chocolate won't snap when you bite into it.
- Shredded Coconut - add shredded coconut on top of the chocolate-covered pineapple for a sweet treat.
- Toasted Coconut - add toasted coconut to the top of the chocolate-dipped pineapple.
- White Chocolate Chips - use white chocolate chips or a white chocolate bar instead of dark chocolate. White chocolate chips will work in a pinch.
See this easy orange almond chocolate bark on my website!
Optional toppings for this chocolate-covered pineapple
You can top chocolate-covered pineapple with so many different things. Try coconut, crushed walnuts or almonds, dried ginger, or even freeze-dried strawberries. I think macadamia nuts are an awesome add-in, too. Just crush the macadamia nuts using a knife before using. The options are endless and everybody will love them!
Equipment
- Cotton Dish Cloths or Paper Towel
- Precut parchment paper
- Glass mixing bowls
- Spatula
- Baking Sheet
- Fork: you can also use a lollipop stick.
How to Store Chocolate Covered Pineapple
Line on a baking sheet and flash freeze the chocolate-dipped pineapple for 15 minutes. Then, add it to an airtight container. Store the chocolate-covered pineapple in an airtight container in the freezer for up to 3 months.
Top tip
Use a fork to dip each piece of pineapple in the melted chocolate.
Chocolate Covered Pineapple: How to Make
Ingredients
- 7 ounces dark chocolate
- 15 pieces of pineapple
- 2 tablespoons salt or tajin
Instructions
- Prepare a baking sheet with parchment paper and line the pineapple in a single layer on top. Use a towel to blot away excess moisture from the pineapple. You can use a cloth towel or a paper towel.
- Flash freeze the pineapple in the freezer for 15 minutes.
- In the meantime, melt the dark chocolate in a microwave-safe bowl. Melt the chocolate by microwaving on high at 30-second intervals for 2 minutes. Stir between each interval.
- Take the pineapple out of the freezer and use a fork to skewer each one. Dip half of each pineapple piece in the chocolate and lay back on the parchment-lined baking sheet.
- Immediately top the chocolate-dipped pineapple with a sprinkling of either flakey sea salt or tajin.
- Let set at room temperature. Enjoy!
Notes
FAQ
You can cover lots of different fresh fruits in chocolate. Think fruits like peaches, figs, apples, bananas, pineapple, and even pomegranate. It's an easy treat! Also, try dipping dried fruits into chocolate in the winter.
You can either slice it into pieces or into pineapple rings. Both slice variations will work for pineapple dipped in chocolate.
Chocolate-covered pineapple lasts 3 days in the refrigerator and up to 3 months in the freezer.
Yes! Freeze in an airtight container for up to 3 months. You need to flash-freeze the pineapple first and then add it to an airtight container so there is no sticking. Chocolate-dipped frozen pineapple is a great treat, too.
Absolutely! Pineapple dipped in chocolate is a fantastic easy dessert that takes less than 20 minutes from start to finish.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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