Chocolate Covered Pineapple

Chocolate-covered pineapple (a.k.a pineapple donut)is a unique version of the popular chocolate dipped pineapples or pineapple chocolate that that will wow your family and friends. Most fruits are dipped in chocolate to be used for snacks or dessert, but this chocolate-covered pineapple is done in a donut mold. This makes this pineapple with chocolate a perfect and presentable gift for friends and family.

Even though it is chocolate pineapple, it made the same way you make chocolate-covered cookies in a mold. The chocolate is poured into a donut mold about 1/3 of the mold and the pineapple is dropped into the mold. Then you add more chocolate to cover the pineapple completely. The chocolate pineapple can be plain or decorated to suit any occasion. I have made a couple of different fruits for friends and have received good feedback so I thought I would share the recipe. I usually prefer real chocolate when dipping fresh fruit but for this recipe, I used candy melts.

What are Candy Melts?

Candy melts are sweet confectionery coating used to dip treats, mold candy, pipe, or drizzle as decorations on treats, make a ganache, and make modeling chocolate. Candy melts are also called compound chocolate, almond bark, or melting wafers. You can use pure chocolate for this recipe as well, but this is what I have readily available to me. I sometimes use candy melts since it does not require tempering. Candy melts come in different colors making them easy to design with. They are also less expensive than pure or real chocolate and they melt and set effortlessly. I know some people do not like the taste of the candy melts, but I think some brands have better taste than others. So, try other brands and chose the ones you like.

Can I Use Pure or Real Chocolate?

The answer is yes! Real chocolate is my number one choice because they have a creamy texture and delectable flavor which melts in your mouth. Unlike the candy melt that melts and sets easily, real chocolate must be tempered properly to set well. If you are new to chocolate tempering then you can start with candy melts. However, if you are ready to learn then make sure to use real chocolate. How do you tell if chocolate is real? Real chocolate contains cocoa butter as one of the ingredients. When there is no mention of cocoa butter in the ingredients list, then it is not real chocolate. Candy melts on the other hand are made from palm kernel oil with added ingredients and do not contain cocoa butter.

Ingredients Needed for Chocolate Covered Pineapple

Pineapple rings (fresh or canned)

Candy Melts (your favorite brand) or pure chocolate

Sprinkles for decorating

Non-stick cooking spray

How to Melt the Candy Melts

Most candy melts come in smaller discs so they do not need to be chopped and can be melted directly. The candy melts can be melted in two ways:

• Using double boiler

When using the double boiler method, heat 1 inch of water in a saucepan on low heat and bring to simmer. Pour the candy melt into a bowl that will fit the saucepan without allowing steam out. Place the candy bowl on the saucepan and stir occasionally until melted. The heat should be low to prevent the candy from burning. No water should come into contact with the candy melt.

• By using Microwave

The second method is the microwave method. Every microwave is different, and the time needed to melt the candy melts will depend on the number of candy melts.  Therefore, the best advice I can give is to start low and go slow, and stir often. If your microwave is at 100% power, then use 10- 15 seconds intervals for a bag of candy melts (a bag usually contains 12 ounces).

Pour the candy melts into a microwave bowl safe bowl or container. Microwave the candy melts for 15 seconds, remove and stir. The candy will not look melted, but you still have to stir to prevent the candy from burning. Return to microwave and microwave for 15 seconds. The candy will start to melt more, continue stirring and microwaving the candy at 15 seconds until all the pieces are melted.

Some Fault in Melting Candy Melts

It is important to use new candy melts but not very old which was not well stored. Candy melts sometimes become thick when melted and they need to be heated again and again while working with it. This can be frustrating and can be caused by a lot of factors. Some of the causes include heating the candy at a high temperature or they are exposed to moisture when melting. Sometimes, the candy melts become thick due to improper storage (when kept in moist damp areas, direct sunlight, or the refrigerator).

How to Thin Out Thick Candy Melts

When the candy melts are thick after melting, it can be used for this recipe but in case you want to use it for dipping or drizzling. Then I recommend using Paramount Crystals 4 oz” target=”_blank” rel=”noreferrer noopener sponsored nofollow”>Paramount Crystal flakes to thin them out. These flakes are made with palm kernel oil just like the candy melts themselves. Others use vegetable shortening or Crisco, but I have not had any success with them, but you can still give it a try.

How to Prepare the Pineapple

I prefer to use Working with Fresh Pineapple

 If you are using fresh pineapple, then peel the outer covering of the pineapple. After peeling, slice the pineapple into 1/3 inches rounds and using a circle cutter cut the rings into 2 ¾ inches in diameter. This is the perfect size for the donut mold. Cut the tough central core of the slices with a 1 ¼ inches metal circle cutter and discard. Then transfer the pineapple to a tray lined with a paper towel to dry well before using.

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How to Make the Chocolate Covered Pineapple

Dry the pineapple and melt the candy melts, then spray the donut baking pan with non-stick cooking spray. The non-stick spray helps the pineapple pop out of the baking donut pan when done. Silicon donut mold does not need any spray, all it needs is a clean and good wipe. Then spoon 2 tablespoons of melted chocolate into each mold or about 1/3 halfway, tap the baking pan or mold on the counter so the chocolate will coat the mold evenly. Drop one pineapple into each mold and add enough chocolate to cover the fruit. Place the mold into the freezer for about 20 -30 minutes or until the chocolate has firmed up. Flip the mold to release the pineapple, if they feel stuck then tap it small on the counter to help release them from the mold. Repeat the process until all the melted chocolate is used.

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How to Decorate the Chocolate Covered Pineapple

Melt the pink or white candy melts the same way that you melted the main-colored candy melts. Spoon a little candy into each bow mold and tap the mold on the counter a few times to set the candy melts. The melted candy can be poured into a piping bag and pipe into the mold. Allow them to set in the freezer for 5 minutes. Decorate the covered pineapple with the bow using some of the melted candy melts. They can also be decorated with edible gold dust and sprinkles.

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Helpful Tips

• Wear food-safe gloves before handling the pineapple especially if you are making them for others.
• Always store candy melts in a cool and dry place and not in the refrigerator or freezer.
• Do not overheat the candy melts when melting because it will lose its consistency.
• When the melted candy melts are hot, then allow to cool down before using.
• When the pineapple is not coming out of the mold then put them back into the freezer for a few minutes and try again.
• Dry the pineapple as much as possible since chocolate and water do not mix.

Watch How to Make this Dessert Ananas / Pineapple dessert

Other Recipes

Strawberry Yogurt Parfait Pie (with Granola Crust)

Tropical Smoothie Cake (with Coconut Buttercream)

Delicious Blueberry Oatmeal Crumble Bars

If you have any questions about this recipe, I will love to hear about them in the comment section below. Did you make this recipe? Snap a photo and tag me #theduchezkitchen- I love to see your creations on Instagram and Facebook. Find me @theduchezkitchen.

Thanks for reading. As always, know that God loves you and stay blessed!

Happy baking and decorating!!

Linda