This refreshing chilled dessert is the ultimate summer treat! Sweet, juicy pineapple pieces get dipped in a creamy white chocolate coating and then rolled in shredded coconut for the perfect sweet-tart flavor combo. With only a few ingredients and easy no-bake preparation, these pineapple bites come together in under 30 minutes.
They make a fun activity for kids and adults plus you can customize them with your favorite toppings. Enjoy them straight from the freezer for a cool, ice cream-like texture. Their portability also makes them ideal for potlucks, parties, and outdoor movie nights. Escape to the tropics with every sweet, tangy, coconutty bite! This recipe brings island vibes to your kitchen in just minutes.
What You Need To Make Chocolate Covered Pineapple
- Pineapple - Provides the sweet and tangy tropical flavor that pairs perfectly with chocolate
- Plain Greek yogurt - Used to coat the pineapple before dipping in coconut to help it stick
- Shredded coconut - Adds texture and a subtle coconut flavor
- White chocolate chips - Melted white chocolate is used to coat the pineapple after freezing to create the outer shell.
How To Make This Recipe
- Cut a fresh pineapple into bite-sized pieces.
- Spear each pineapple chunk with a toothpick or fork, then dip it into the Greek yogurt to coat it completely.
- Place the yogurt-coated pineapple chunks in a single layer on parchment paper.
- Sprinkle the shredded coconut evenly over the pineapple.
- Freeze until completely firm.
- Melt white chocolate chips either in the microwave or a double boiler.
- Dip the frozen pineapple chunks into the melted white chocolate to coat fully.
- Place back on the parchment paper and return to the freezer until the chocolate hardens.
Other Pineapple Substitution
Canned pineapple - Canned pineapple has a very similar sweet-tangy flavor to fresh pineapple and works well
Mangoes - Mangoes have a tropical flavor that approximates pineapple. They tend to be sweeter
Papaya - Papaya has a mild sweetness coupled with a slight tang that makes it a reasonable stand-in for pineapple
Peaches - Peaches match the juicy sweetness of pineapple though they lack the acidity.
Guava - Guava has a unique sweet-tart flavor that allows it to substitute for pineapple.
What Can I Serve With This Recipe
With Drinks
- Pina coladas or daiquiris - Classic tropical cocktails match the pineapple theme.
- Sparkling wine or champagne - Elegant bubblies offset the richness.
- Iced tea or lemonade - Refreshing chilled drinks cleanse the palate.
For Brunch
- Yogurt parfaits with granola - The tangy yogurt and crunch of granola contrast the bites.
- Tropical fruit platter - Pineapple, mango, kiwi, etc. provide lots of bright flavors.
- Coconut pancakes or waffles - Fluffy coconut-laced breakfast treats pair nicely.
Pro Tips
- Use very ripe, fresh pineapple for the most flavorful results. Canned pineapple also works well.
- Make sure the pineapple and yogurt layer is completely frozen before dipping into the white chocolate. This allows for the best coating.
- Consider toasting the shredded coconut first to bring out more flavor.
- For easy sharing, insert toothpicks or lollipop sticks before dipping in chocolate.
- Drizzle with melted dark or milk chocolate for a fun twist.
How To Store
Simply store them in an airtight container in the freezer to maintain that cool, ice cream-like texture for up to one month. I like to line the container with parchment or wax paper to prevent sticking. If you prefer a softer, more juicy bite, refrigeration is the way to go. The pineapple and chocolate will stay fresh in the fridge for one week. the best part is they thaw quickly at room temperature whenever a pineapple craving strikes.
WHITE CHOCOLATE COVERED PINEAPPLE
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Ingredients
- 454 g fresh pineapple cut into bite-sized pieces (1 lb)
- 227 g plain Greek yogurt ½ cup
- 57 g shredded coconut ¼ cup
- 340 g white chocolate chips melted (2 cups)
Instructions
- Cut the fresh pineapple into bite-sized chunks. Spear each pineapple chunk with a toothpick or fork, then dip into the Greek yogurt to coat. Place the yogurt-coated pineapple chunks in a single layer on parchment paper. Sprinkle the shredded coconut over the pineapple chunks. Place in the freezer until completely firm. Melt the white chocolate chips either in the microwave or a double boiler. Dip the frozen pineapple chunks into the melted white chocolate to coat. Place back on the parchment paper and return to the freezer until the chocolate hardens.
Notes
- Use very fresh, ripe pineapple for the best flavor. Canned pineapple also works in a pinch.
- Make sure the pineapple and yogurt layer is completely frozen before dipping it in white chocolate to allow for the best coating.
- Shredded coconut can be toasted for more flavor.
- Keep stored in a sealed container in the freezer for a nice chilled texture, or refrigerate for a softer bite.
Nutrition
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes, canned pineapple works fine too. Just make sure it's thoroughly drained before coating in yogurt.
Can I use a non-dairy yogurt?
Yes. Any non-dairy yogurt like coconut or almond yogurt makes a good substitution.
Q: Can I use dark chocolate instead of white chocolate for this recipe?
A: Yes, you can use dark chocolate as a substitution for white chocolate in this chocolate-covered pineapple recipe.
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