Much like our chocolate watermelon phenomenon, chocolate pineapple hasn’t always been high atop my list of Easy Fruits to Turn Into Dessert. After all, there’s just so much juice. And we all know that melted chocolate and liquids often put us on straight on the bus to Crumble Town, USA.
But here’s the deal with chocolate pineapple: It is beyond-your-wildest-dreams delicious.
Take my word for it. I ate the whole pineapple you see in these photos, as in nine spears covered in two types of chocolate. And no, this isn’t one of those “OMG this recipe is so good! I like totally ate the whole thing” confessions. This is not a drill. I ate a whole pineapple.
I’ve never been shy when it comes to dousing foods in chocolate, but I have a recent trip to Disneyland to thank for this particular creation. If you recall, my sister and I took our three kids (all under age 3) to Disneyland and it was a scorcher of a day. The line for the famous Dole Pineapple Whip was much too long for said squirming kids, so I resorted to the next best tropical thing: chocolate pineapple on-a-stick.
It was crunchy. It was sweet. It was juicy. It was tangy. It was perfection. And I had to recreate it in my home kitchen ASAP. So I’ve taken the exact look and setup of the Disneyland creation and gone the DIY route.
How does one get chocolate to stick to a less-than-dry surface? It all comes down to some very thorough blotting on paper towels. You can even freeze the pineapple wedges before dipping them, which will add an extra refreshing element to this dessert-slash-snack.
A final drizzle of white chocolate dresses up the wedges and makes them perfectly presentable for birthday parties, backyard bashes or even little one’s lunch boxes.
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- 1 large pineapple
- 1 cup semisweet chocolate chips or chocolate melting wafers
- 1/2 cup white chocolate chips
- Equipment: lollipop sticks
- Cut the top and bottom off of the pineapple then trim off all of the rind. Cut the pineapple in half lengthwise, remove the core, then cut each half into wedges. Arrange the wedges on paper towels and thoroughly blot off any excess moisture.
- Insert a lollipop into each pineapple wedge and line a baking sheet with wax paper or parchment paper.
- Melt the semisweet chocolate chips in the microwave or in a double-boiler then transfer them to a tall glass. Dip each pineapple wedge into the chocolate and shake off any excess. Place the pineapple on the baking sheet and repeat the dipping process with the remaining wedges. All the chocolate to fully harden.
- Melt the white chocolate chips in the microwave or in a double-boiler then transfer them to a sealable plastic bag. Snip off the tip then pipe the chocolate across the pineapple wedges. Allow the chocolate to fully harden then serve.
- To create the "magic shell" hardened chocolate effect, melt the chocolate chips along with 1 tablespoon of coconut oil then dip as directed.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.