Chocolate Dipped Pineapple with Spicy Salty Crust
Make your summer a little sweeter with these easy chocolate dipped pineapple topped with tajin, cashews, and fleur de sel. Step up your BBQ dessert game with a plate of these delightful treats!
Servings 8 slices
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.
- 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.
Calories: 321kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 416mg | Fiber: 6g | Sugar: 20g | Vitamin A: 80IU | Vitamin C: 54mg | Calcium: 43mg | Iron: 5mg