Chocolate Covered Pineapple
A delicious combination of sweet, tart pineapple with rich chocolate and nutty coconut and chopped pecans, chocolate covered pineapple is like a tropical party for your taste buds.
vegan • no bake • dairy free • easy
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Jump to:
- 📝 Quick Recipe Overview
- ❤️ What you'll love about this chocolate covered pineapple recipe
- 🥣 Ingredient Notes
- 💡 Author's Note
- 🔪 Equipment Notes
- ⚠️ reminder about working with pineapple
- 🧑🏽🍳 visual step-by-step instruction notes
- Recipe
- 🍽️ How to Serve
- 💡 Chocolate Coating Tip
- 🧊 Storage
- ✅ Acceptable Substitutions and Variations
- ♻️ Sustainability Profile
- Waste
- ❓ Frequently Asked Questions
- More Fruit Dessert Recipes
- 🕰️ the latest
It's like a DIY Edible Arrangement! Homemade chocolate covered pineapple can easily be made at home and is a tasty vegan dessert that's also easily customized. I love keeping these in the refrigerator and popping a few whenever I need to satisfy my sweet tooth. A little fruit, a little chocolate, and some fun toppings? Yes, please!
📝 Quick Recipe Overview
- Skill level: Easy
- Taste: Tart, sweet, and tropical
- Waste: Low
- Sustainability: Moderately sustainable due to potential issues with pineapple supply chain
- Cleanup: Easy
- Ingredients: Common, easy to source
- Equipment: Common, easy to source
- Time: Moderate, depending upon how many pieces of pineapple you coat with chocolate
- Consistency: Juicy, fibrous fruit with a partial hard chocolate shell
- Kid-friendly: Yes, but take precautions with hot, melted chocolate if kids are helping in the kitchen
❤️ What you'll love about this chocolate covered pineapple recipe
Completely plant-based. All you need is vegan chocolate, like vegan chocolate chips and plant-based toppings for a treat that's 100% vegan!
Simple ingredients. Three ingredients and you're all set, unless you'd like more toppings. No added oil is needed to thin the chocolate, either. We're keeping this VERY simple.
Easy to make. While coating each piece of pineapple can take a little while, this is technically very easy and doesn't require any special skill.
Big flavor. If you're a fan of tart fruit like I am, pineapple is such a treat! The sweet-tart pineapple is balanced by the rich, warm flavor of vegan chocolate and a little nutty boost from the toasted coconut and chopped pecans.
🥣 Ingredient Notes
- Fresh pineapple. Either pre-sliced or whole. For sustainability, I encourage you to purchase whole. See more in the sustainability section.
- Vegan chocolate chips. I'm using semi-sweet for a more subtle chocolate flavor that appeals to a wider audience. Dark vegan chocolate will work as well.
- Unsweetened shredded coconut.
- Raw pecans.
💡 Author's Note
Many years ago, when I worked for a pecan company, we sold a delicious pineapple pecan pie that had beautiful texture and flavor. It wasn't vegan (and not a light dessert), but these pineapple pieces dipped in chocolate remind me of a healthier, vegan version of that pie. The memory of it also served as my inspiration to add toasted pecan pieces as a topping. It really is a game-changer.
🔪 Equipment Notes
Prep
- Knife
- Cutting board
- Small skillet
- Double broiler (small pot and glass bowl)
- Spatula
- Gloves: for those with a skin sensitivity to pineapple
- Tea towel
- Measuring cups and spoons
Assembling
- Spoon
- Plate or flat surface: must be able to fit in the refrigerator
- Parchment paper
⚠️ reminder about working with pineapple
If you have sensitive skin like I do, the bromelain enzyme and acid in the pineapple can sting when handling the fresh pieces, especially if it's juicy. Be kind to your skin, and wear gloves, if needed. I have eczema, which means my hands are prone to small cuts that hurt if the acid gets into the skin.
🧑🏽🍳 visual step-by-step instruction notes
Below is an overview of how to make the chocolate-covered pineapple pieces:
- Cut pineapple into pieces, choosing the size you like best.
2. After toasting the pecans, finely chop them into pieces.
3. Melt chocolate in a double broiler or microwave, stirring consistently to avoid burning any of the chocolate.
4. Toast the shredded coconut in a small skillet, stirring frequently to prevent burning. Toasting them to a light golden brown should only take a few minutes.
5. Coat one end of the pineapple pieces in melted chocolate and the toppings of your choice. Place on parchment lined baking sheet.
6. Refrigerate for 15 minutes, until the chocolate hardens.
Recipe
Chocolate Covered Pineapple
Ingredients
Equipment
Method
- Wash and cut the pineapple into the sizes of your choosing. For this recipe, the pieces are bite-sized, about 1 inch long and half an inch wide; though, you can cut to the size of your choosing. Pat with a tea towel to remove excess moisture. Save peel and crown of pineapple for other recipes. See notes for details.4 cups pineapple
- In a small skillet over medium heat, add pecan halves and toast for a few minutes, shaking the skillet occasionally to toss the pecans and prevent burning. Once toasted, chop into small pieces on cutting board.¼ cup pecans
- Melt chocolate chips gently to prevent burning the chocolate. I recommend creating a double broiler by simmering a small amount of water in the bottom of a pot with a small glass bowl resting on top. Stir consistently to prevent burning. Alternatively, you can melt chocolate in a microwave, stopping every 30 seconds or so to stir.⅔ cup vegan chocolate chips
- While the chocolate chips melt, add shredded coconut to a small skillet and heat over medium-high, stirring with a spatula every minute or so until the shreds start to turn a light brown. This should happen after a few minutes on the stovetop. Remove from heat and add to a bowl with the pecan pieces.⅓ cup unsweetened shredded coconut
- Keep the chocolate in the double broiler over low to maintain warmth and use a spoon to scoop melted chocolate onto each pineapple piece. I like to coat the top and sides. Sprinkle with coconut and pecans before placing on a parchment-lined plate.
- Refrigerate the pieces for about 15 minutes before enjoying. Store in the refrigerator or freezer.
Nutrition
Notes
- Cutting the pieces to thin or small. While this won't ruin anything, it will cause the coating process to take longer.
- Though optional, I do recommend patting the pineapple pieces with a towel to help the chocolate better stick to the pieces.
- If you have cuts on your hands or sensitive skin, you may want to wear gloves to prevent stinging while handling the acidic pineapple.
- Save the peels for other recipes, like blending into a smoothie or creating a simple syrup.
- Pineapple tops can be sprouted to grow more pineapples or composted.
Tried this recipe?
Let us know how it was!🍽️ How to Serve
Snack, appetizer, or dessert. These pineapple bites dipped in chocolate are versatile enough you can serve them as a quick snack to satisfy your sweet tooth, or used as an appetizer or full dessert.
As a topping. Depending on the size of the bites, you could get creative with this and use them to top oatmeal, vegan ice cream, or a frosted cake for a bit of tropical flavor.
Skewered. Insert them as the topper on a skewer with other fruits and treats, like vegan marshmallows, strawberries, and pieces of cake for a dessert skewer that will pop with color and flavor.
💡 Chocolate Coating Tip
Pat the pineapple dry with a towel before adding the chocolate coating to help prevent melted chocolate from sliding off the pineapple piece.
🧊 Storage
Short-term storage. Keep them in an airtight container in the refrigerator for up to four days. The juice of the pineapple will start to degrade the quality of the chocolate coating if left for too long.
Long-term storage. While you have a little more flexibility keeping these in the freezer, I would suggest freezing in a freezer-safe container for no more than a month. Of course, allow them to thaw for a few minutes before eating.
✅ Acceptable Substitutions and Variations
Chocolate type. While this recipe calls for semi-sweet chocolate to appeal to more people (like kids), you dark chocolate is also a nice choice with flavors that will hold up well to the tartness of pineapple. Have a little fun and try this with vegan white chocolate as well!
Toppings. The sky's the limit with the types of toppings you can add to the pineapple and chocolate coating. Here are just a few additional topping ideas:
- Crushed dried or powdered fruit like strawberries
- Vegan sprinkles
- Various chopped nuts, like toasted cashews
- Flaky sea salt for a sweet-salty combo
- Pinch of ground cinnamon
- Seeds, like flax, hemp, or chia for a little nuttiness
♻️ Sustainability Profile
Sourcing
While pineapples are less sustainable than other produce given how they're grown, shipping impacts to transport the fruit from tropical locations, labor conditions, and land use. There are some positives to pineapple cultivation, though, and progress is being made to make the fruit more sustainable. Note: Pineapples are on the EWG's Clean 15 list; you can read our analysis in this organic grocery guide post.
Choose organic, if available. Unfortunately, organic isn't always possible in specific stores (like ours when I was working on this recipe). Keep an eye out in your area for an organic option, but keep in mind pineapple is on the Clean 15 list, so not the worst offender for pesticide use.
Seasonality. Pineapple is in season from March through July.
Opt for whole pineapple, not precut. You can use the scraps if you cut the pineapple yourself, and reduce wasteful packaging used in precut pineapple products.
Know the brand. Labels will often have certifications or QR codes included to offer transparency about labor practices and the sustainability of specific farms.
If you're interested in some of the more promising aspects of the pineapple industry, here are a few articles I recommend:
- The Women Powering Suriname's Pineapple Industry Sustainably
- What Is Piñatex, and Could It Replace Animal Leather?
Vegan chocolate without palm oil. If you have the option in your area, certain brands of vegan chocolate chips are made without palm oil, further reducing the eco-footprint of your recipes calling for chocolate chips. I use Kroger's Simple Truth Organic Chocolate Chips.
Waste
Pineapple top and peel. Consider composting or growing your own pineapple plant from the top itself (it's a bromeliad, not a tree, so is more compact than people realize). Use the peel for other recipes, like pineapple simple syrup, pineapple peel powder, and either compost or natural fertilizer for your garden.
Leftover chocolate or toppings. You likely won't have leftover chocolate or toppings with this recipe, but if you do for some reason, use the leftover ingredients to top oatmeal or some vegan ice cream.
Parchment paper. I'm using a compostable parchment paper that is compatible with home composts. Some aren't comfortable composting parchment in their home system, so use your judgment. I do recommend using the paper to prevent leaving chocolate behind.
❓ Frequently Asked Questions
What flavors pair best with pineapple?
The flavor of pineapple is strong, but still pairs well with a variety of flavors ranging from other tropical foods to warm, rich chocolate. Consider pairing with coconut, banana and mangoes for a tropical touch, or pull out the warmth of the fruit with delicious semi-sweet or dark chocolate and spices like ground cinnamon.
Can I eat pineapple with dark chocolate?
Absolutely! Not only can you eat pineapple with dark chocolate, but it's a great choice as a topping or complementary treat. The deeper flavors of the dark chocolate hold up well to the sweet-tart prominent flavors of pineapple for a treat that's delicious and satisfying.
Should you freeze pineapple before dipping in chocolate?
This is an optional step, but some have mentioned success freezing pineapple before coating with chocolate. For simple chocolate-dipped pineapple pieces, if you pat the pineapple dry with a towel before coating in chocolate and then refrigerating, you won't have to fight the juice of the pineapple and the chocolate will stick.
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