Chocolate Covered Pineapple Food

CHOCOLATE PINEAPPLE ON-A-STICK

Steps:

• Cut the top and bottom off of the pineapple then trim off all of the rind. Cut the pineapple in half lengthwise, remove the core, then cut each half into wedges. Arrange the wedges on paper towels and thoroughly blot off any excess moisture.
• Insert a lollipop into each pineapple wedge and line a baking sheet with wax paper or parchment paper.
• Melt the semisweet chocolate chips in the microwave or in a double-boiler then transfer them to a tall glass. Dip each pineapple wedge into the chocolate and shake off any excess. Place the pineapple on the baking sheet and repeat the dipping process with the remaining wedges. All the chocolate to fully harden.
• Melt the white chocolate chips in the microwave or in a double-boiler then transfer them to a sealable plastic bag. Snip off the tip then pipe the chocolate across the pineapple wedges. Allow the chocolate to fully harden then serve.

CHOCOLATE COVERED PINEAPPLE

Steps:

• Peel and core the pineapple (or you can buy a pineapple that's already peeled and cored).
• Slice the pineapple into 7-8 slices. Aim to make each slice about 2/3 inch thick. How many slices you can get will depend on the size of the pineapple.
• Roughly chop the dark chocolate (or break it into pieces) then add it to a microwave safe bowl.
• Microwave on high heat for 20 seconds, then stir. Repeat until the chocolate is melted, making sure to stir every 20 seconds (how long this will take will depend on the strength of your microwave). Alternatively you can melt the chocolate in a pot on the stove set to low heat or use a double boiler method.
• While the chocolate is still warm, immediately add one pineapple ring to the bowl of melted chocolate and use two forks to gently turn it over so that all surfaces are completely coated in chocolate.
• Use two forks to lift the chocolate coated pineapple ring and allow any excess chocolate to drip back into the bowl, then place it on a piece of parchment paper on a large plate or platter. Repeat with the rest of the pineapple rings, working as quickly as possible while the chocolate is still warm to ensure the pineapple slices get properly coated.
• Sprinkle on any optional toppings while the chocolate is still wet.
• Place the plate of chocolate covered pineapple in the fridge for at least 30 minutes to harden before serving.

CHOCOLATE DIPPED PINEAPPLE-COCONUT MACAROONS

Steps:

• For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance.
• Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.
• For the macaroons: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, cornstarch, vanilla and 1/4 teaspoon salt together with your hands in another large bowl. Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed. Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling). Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet. Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray.
• Set up a cooling rack over a baking sheet. Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth. Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon. Use a fork to help lift it out of the chocolate. Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.
• Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days.