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Covered Pineapple Rings with Coconut (Piña Colada-Style) Recipe

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4.2 from 14 reviews

  • Author: Sara
  • Total Time: 2 hours 50 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

Covered Pineapple Rings with Coconut combine the tropical flavors of fresh pineapple, rich dark chocolate, and shredded coconut for a refreshing piña colada-inspired treat. These frozen desserts feature juicy pineapple rings soaked optionally in rum, coated with melted dark chocolate, and sprinkled with coconut flakes, making them a perfect sweet snack or party appetizer that requires no baking.

Ingredients

Fruit

  • 8 pineapple rings (about ½-inch thick)

Chocolate Coating

  • 1½ cups dark chocolate chips (60–70% cacao, or semi-sweet for milder flavor)
  • 1 tablespoon coconut oil (optional, to smooth chocolate melt)

Toppings and Flavoring

  • ¼ cup unsweetened shredded coconut
  • ¼ cup white or dark rum (optional, for soaking pineapple)

Instructions

  1. Prep the pineapple: Peel, core, and slice a fresh pineapple into ½-inch thick rings. If using pre-cut pineapple rings that are thicker, slice them horizontally in half to achieve the ideal thickness. Canned pineapple rings can be used but are less sweet and flavorful according to this recipe.
  2. Optional rum soak: Arrange the pineapple rings in a shallow dish and pour rum over them. Let soak for about 10 minutes for a boozy twist, then pat dry with paper towels before freezing.
  3. Freeze the rings: Line a baking sheet with parchment paper and lay the pineapple rings on it in a single layer. Freeze for 2–3 hours or overnight until they are firm to the touch.
  4. Melt the chocolate: Place chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until smooth and fully melted. If the chocolate is thick or stubborn, stir in up to 1 tablespoon of coconut oil to loosen it.
  5. Spoon and sprinkle: Working quickly, dollop a generous spoonful of melted chocolate on top of each frozen pineapple ring and spread it around with the back of the spoon. Immediately sprinkle shredded coconut over the still-wet chocolate to ensure it sticks. Repeat for all rings. Avoid dipping or submerging the pineapple in chocolate to prevent seizing.
  6. Final freeze: Return the chocolate-covered pineapple rings to the freezer for 20–30 minutes or until the chocolate coating is completely set and hardened.
  7. Serve and store: Enjoy these tasty treats straight from the freezer for the best texture and flavor. Store leftovers layered with parchment paper in an airtight container or freezer-safe bag for up to 2 weeks.

Notes

  • Use fresh pineapple for the best sweetness and texture; canned pineapple tends to be less flavorful.
  • If you prefer a non-alcoholic version, skip the rum soak step entirely.
  • The coconut oil helps create a smooth and glossy chocolate coating but is optional.
  • Do not dip the pineapple rings fully into the chocolate as the cold fruit can cause the chocolate to seize.
  • Layer leftover rings with parchment paper to prevent sticking in the freezer.
  • Use dark chocolate chips (60–70% cacao) for a rich flavor that balances pineapple’s sweetness well; semi-sweet chocolate is a milder alternative.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Tropical / Fusion

Find it online: https://sarabaking.com/covered-pineapple-rings-with-coconut-pina-colada-style-recipe/