Make your summer a little sweeter with this chocolate covered pineapple recipe topped with tajin, cashews, and fleur de sel. Step up your BBQ dessert game with a plate of these delightful treats!
Okay, I don’t want to get cocky, but I think I’ve struck gold with this dessert. Picture a chocolate covered donut, but when you go in to take a bite, you get hit with the perfect balance of sweetness and acidity. How perfect is that?
Table of contents
Why This Recipe Works
The greatest thing about this chocolate covered pineapple recipe is that it literally takes minutes to prepare and before you know it, you’re sitting in the backyard with your feet kicked up eating one of these chocolate dipped pineapples. Need more reasons to make this?
- Vegan-friendly
- Kids love them
- Can be made ahead of time
- Gluten-free
Key Ingredients
Pineapples — delicious and healthy, pineapples are loaded with nutrients. They are especially rich in vitamin C and manganese.
Chocolate — I use gluten-free dairy-free chocolate to coat the pineapples with. You can swap with your chocolate of choice if those are not concerns for you.
Tajin — this is a unique chili lime seasoning blend made with a combination of mild chili peppers, lime, and sea salt. I love using it on fruit, I even used it on my popular watermelon fries. So I didn’t pull any punches with these chocolate dipped pineapple, so I’m sprinkling a generous amount on top to add a nice little kick.
How to Make This Recipe
Step 1: In a microwave safe bowl, add dark chocolate and coconut oil. Melt in the microwave and mix with a spoon every thirty seconds until fully melted. Using a fork, dip a pineapple slice in the bowl of melted chocolate. When fully covered in chocolate lay the pineapple slice on a baking sheet lined with parchment paper.
Step 2: Moving quickly, sprinkle pineapple slices with tajin, crushed cashews, and fleur de sel. Repeat with the remaining pineapple slices. Place the baking sheet in the freezer for five to ten minutes until the chocolate hardens.
Expert Tips
You can purchase cored pineapple at the store to make this chocolate covered pineapple recipe and slice them into rings yourself. Or if you’d like to DIY, start off by slicing the top and bottom of the pineapple. Then place the pineapple on one of the cut-sides and slice off the outer peel, slicing down from top to bottom. Remove any brown “eyes” on the pineapple. Then lay the pineapple on its side and cut the peeled pineapple into rings into desired thickness. Use a small round cookie cutter to cut out the middle core.
Want to change things up, dip only half of the pineapple into the melted chocolate.
Don’t want to cut the pineapple into rings? You can dip pineapple chunks into chocolate instead.
Recipe FAQs
Yes! Make these before your BBQ or weekend dinner up to 3 days ahead of time. After the chocolate dipped pineapple has set, you can leave them in the fridge until ready to enjoy.
Swap the cashews for a different crushed nuts (like almonds, peanuts, etc), add hemp hearts, dust with flavored collagen powder, or crushed freeze-dried raspberries or strawberries for some colour.
You can change up the pineapple with a different fruit of your choice. Try peaches, apples, watermelon, etc or whatever you have in your fridge!
More Recipes You Might Like
Want some more BBQ friendly recipes like this chocolate covered pineapple recipe? Try these recipes:
- Keto Grilled Avocado Bruschetta | Low Carb and Gluten Free Summer BBQ Recipe
- Grilled Peaches with Blackberry Coconut Cream (Vegan)
- Grilled Watermelon and Avocado Salad with Lime & Feta | Gluten Free BBQ Sides
- Vegan Sriracha Grilled Tofu and Pineapple Skewers
Have you made this chocolate covered pineapple recipe yet? Have you tried adding Tajin to your favourite fruits? Let me know by leaving me a comment below!
Chocolate Covered Pineapple Recipe with Spicy Salty Crust
Ingredients
- 1 pineapple cored and sliced into 1/4″ slices
- 300 grams dairy free dark chocolate
- 4 tsp coconut oil
- Tajin seasoning
- 3 tbsp crushed toasted cashews
- Fleur de sel
Instructions
- In a microwave safe bowl, add dark chocolate and coconut oil. Melt in the microwave and mix with a spoon every thirty seconds until fully melted.
- Using a fork, dip a pineapple slice in the bowl of melted chocolate. When fully covered in chocolate lay the pineapple slice on a baking sheet lined with parchment paper.
- Moving quickly, sprinkle pineapple slice with tajin, crushed cashews and fleur de sel. Repeat with the remaining pineapple slices.
- Place the baking sheet in the freezer for five to ten minutes until the chocolate hardens.
Notes
- You can purchase cored pineapple at the store to make these chocolate dipped pineapples and slice them into rings yourself. Or if you’d like to DIY, start off by slicing the top and bottom of the pineapple. Then place the pineapple on one of the cut-sides and slice off the outer peel, slicing down from top to bottom. Remove any brown “eyes” on the pineapple. Then lay the pineapple on its side and cut the peeled pineapple into rings into desired thickness. Use a small round cookie cutter to cut out the middle core.
- Want to change things up, dip only half of the pineapple into the melted chocolate.
- Don’t want to cut the pineapple into rings? You can dip pineapple chunks into chocolate instead.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Kathryn Nisbet says
Would it be ok to use canned pineapple?
Abbey Sharp says
I haven’t tried it but it might not work well with the canned pineapple tidbits as they are much smaller. If you do try it make sure to pat the pieces dry so the chocolate sticks well.
Leslie says
What a fun little twist on a traditional, unhealthy donut! Love your creativity with this recipe!
Abbey Sharp says
Thanks love!
Bethany Rutledge says
Oh my goodness. This combo would never have occurred to me, but I bet it totally works.
Abbey Sharp says
it really does
Kayla says
I always used to call these pineapple “cookies”, the Tajin is a good add on. I used to do chopped heath bits
Deborah Brooks says
Pineapple and chocolate is always a yummy combo! Love the addition of the cashews as well
Abbey Sharp says
soooo good