Many of us have received the fruit/dipped fruit from Edible Arrangements, what’s your favorite fruit from there? For us it’s the chocolate dipped pineapple. They are so sweet and juicy! I decided to give them a try myself. I did not measure the melting chocolate and used only about 1/4 of a fresh pineapple as I was not making very many. I also added some toasted coconut to some of them along with a pipette filled with coconut rum .(I used the rest of the pineapple for a side dish at dinner.)
I made some of these for us but also shared with our neighbors who enjoyed them as much as we did! I only made about a dozen of these but will make much more next time! I put them on small skewers but that’s optional.
INGREDIENTS
1 pineapple , I used 1/4 of it to make about one dozen or so
1 bag of ghirardelli melting chips, I used the dark chocolate
1/2 cup of toasted coconut-optional
Coconut rum and pipette’s -optional
Small skewers-optional
DIRECTIONS
TO MAKE TOASTED COCONUT- add desired amount of coconut to a non stick skillet on medium low heat. Let the coconut toast and stir often as the coconut will burn. Don’t walk away from the coconut as this takes just a couple minutes. When the coconut is lightly browned remove from heat and let cool.
DIPPED PINEAPPLE-cut your pineapple into bite size chunks, I made mine on the smaller size as I wanted them to be one bite. Dry the pineapple with a paper towel, if you are using skewers add the skewers into the pineapple now as this makes it super simple to dip!
Melt the melting chips until smooth and creamy and dip each pineapple bite one at a time and dip into the tasted coconut if you are adding it. Place on a tin foil lined and greased baking sheet. Do this for all of your pineapple.
If you are adding rum, place a 1/4 cup or so into a small bowl, fill the pipette with the rum and insert into your pineapple. Do this for all of the pineapple you are adding rum to. Keep refrigerated, this is also best made and served on the same day.
Enjoy!
Anne
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