Frozen Chocolate-Covered Pineapple Rings with Coconut (Piña Colada-Style)

I’ve dipped just about every fruit in chocolate over the years—strawberries (of course—and even for Thanksgiving!), bananas (in more ways than one!), clementines, blueberries (plus a special one for Christmas), even grapes. But somehow, I had never tried pineapple. How did I miss that?!

One bite of this tropical-meets-chocolate combo and I was officially obsessed. These frozen pineapple rings are cold, chewy, and refreshing, with just the right touch of decadence from the dark chocolate shell and a snowy sprinkle of shredded coconut. They look fun and fancy, but they couldn’t be easier to make! 

Why you’ll love these frozen piña colada treats:

• Tropical vibes: Juicy pineapple and coconut bring beachy flair. And chocolate is always welcome!  
• Minimal ingredients: Just 2–4 pantry staples (plus optional rum for the grown-ups!)
• Frozen and fabulous: Chilled, chewy fruit with a crisp chocolate shell…need I say more?
• No baking required: A quick, no-fuss dessert—just add your toppings, freeze, and enjoy
• Customizable: Try crushed nuts, flaky salt, or freeze-dried berries as fun toppings

Now, this treat does come with one little rule: pay attention to the chocolate process! Because the pineapple rings are frozen, dropping them directly into the melted chocolate will cause the chocolate to clump and seize. So instead, I use a spoon to gently swirl the chocolate over the top of each ring, one at a time. And don’t wait to add the coconut! It needs to go on immediately while the chocolate is still wet and glossy so it sticks. Think of it as a one-ring-at-a-time process: chocolate, then coconut, then move on to the next. It’s a simple step, but it makes all the difference.

For a boozy twist, soak the rings in rum before freezing to channel that frozen piña colada energy (so fun for an adult party! But also, they pineapple becomes less sweet with the rum). Whether you serve them as a backyard dessert or keep a stash in the freezer for late-night snacking, they’re guaranteed to bring the sweet taste of summer.

If you’re as piña colada-obsessed as I am, you’ll love these other tropical-inspired recipes. My Piña Colada Fruit Cocktails are pure sunshine in a glass—rum-soaked pineapple chunks topped with whipped cream and toasted coconut (with a virgin version for the kiddos, too).

For something to sip, my Tropical Piña Colada is the ultimate vacation-in-a-glass—dreamy, creamy, and made with juicy pineapple and rich coconut milk. You can enjoy it with or without alcohol, depending on the vibe.

And when you’re craving dessert, my Grilled Pineapple à la Mode hits the sweet spot with its caramelized fruit, melty vanilla nice cream, a drizzle of PB and a sprinkle of chopped peanuts. So many ways to ride the pineapple wave!

Try my Shaved Pineapple Ice for a frosty, fruity twist on the classic snow cone!

(5 stars) 4 ratings

Frozen Chocolate-Covered Pineapple Rings with Coconut (Piña Colada-Style)

These frozen pineapple rings are cold, chewy, and refreshing, with just the right touch of decadence from the dark chocolate shell and a snowy sprinkle of shredded coconut.

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Yield: 8 rings

Prep Time: 20 minutes mins

Freeze Time: 2 hours hrs 30 minutes mins

Total Time: 2 hours hrs 50 minutes mins

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Ingredients

 

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• ▢ 8 pineapple rings, about ½-inch thick
• ▢ 1½ cups dark chocolate chips, 60–70% cacao, or use semi-sweet for a milder flavor
• ▢ ¼ cup unsweetened shredded coconut

Optional:

• ▢ ¼ cup white or dark rum, for soaking the pineapple
• ▢ 1 tablespoon coconut oil, only if needed to help smooth out the chocolate during melting

Instructions

 

• Prep the pineapple: If using a whole fresh pineapple, peel, core, and slice into ½-inch rings. Note: Pre-cut ‘fresh’ rings are often thicker (about 1-inch), so slice them in half horizontally to create thinner ½-inch rings for the perfect texture. Also, this recipe will work using canned, drained rings, but in my opinion, the canned rings turn out significantly less sweet and less delicious. I recommend sticking with fresh.
• (Optional) Soak in rum: For a boozy twist, arrange the pineapple rings in a shallow dish and pour rum over the top. Let them soak for ~10 minutes, then pat dry. Whether you soak or not, make sure to transfer the rings to a parchment-lined baking sheet before freezing—this prevents them from sticking solidly to the surface (and they will, been there!). Freeze in a single layer until firm, about 2–3 hours or overnight.
• Freeze the rings: Line a baking sheet with parchment paper. Lay the pineapple rings in a single layer and freeze until firm, about 2–3 hours (or overnight).
• Melt the chocolate: Add the chocolate chips to a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted and smooth. If the chocolate seems too thick or isn’t melting easily, stir in up to 1 tablespoon of coconut oil to loosen it up. Note: you’ll have about ¼ cup melty chocolate leftover, but starting with more makes it easier to work with.
• Spoon and sprinkle: Working quickly, add a generous spoonful of melted chocolate on top of one frozen ring and use the back of the spoon to swirl and spread it around. Immediately sprinkle shredded coconut over the wet chocolate. Repeat the process one ring at a time. Important: Don’t try to dip or submerge the rings—the cold pineapple will cause the chocolate to seize. Also, don’t wait to add the coconut or it won’t stick once the chocolate hardens.
• Final freeze: Return the tray to the freezer for 20–30 minutes, or until the chocolate is completely set.
• Serve and enjoy! These are best enjoyed straight from the freezer—cool, chewy, and loaded with tropical flair. Store any extras in a freezer-safe bag or airtight container for up to 2 weeks. Layer with parchment to prevent sticking.

Notes

Fresh vs. Canned Pineapple: Canned rings will work, but in my opinion, the flavor just doesn’t compare. They tend to be less sweet and waaay less delicious than when you use fresh pineapple. If you have the time, go fresh, it’s a game-changer!

Chocolate Coating Tip: Because the pineapple rings are frozen, submerging them in melted chocolate will cause it to seize up, turning thick and grainy. That’s why it’s important to spoon and spread the chocolate over each ring instead. Work one at a time, and immediately sprinkle on the coconut before the chocolate sets—otherwise it won’t stick.

Why Freeze First? Using frozen pineapple helps the chocolate harden quickly and cleanly. If the pineapple is not frozen, the chocolate may slide off, set unevenly, or create a melty mess. Freezing also gives the final treat its signature cold, chewy texture.

Make it Vegan: Choose dairy-free chocolate chips to keep these plant-based.

Storage Tips: Store in a freezer-safe bag or airtight container for up to 2 weeks. Use parchment between layers to prevent sticking.

Topping Ideas: Swap shredded coconut for crushed nuts, chopped freeze-dried fruit, cacao nibs, or even a pinch of flaky sea salt.

Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 ringCalories: 170Carbohydrates: 25gProtein: 2gTotal Fat: 10g— Unsaturated Fat: 4g— Saturated Fat: 6gCholesterol: 0mgSodium: 0mgPotassium: 171mgFiber: 3gTotal Sugar: 20g— Natural Sugar: 14g— Added Sugar: 6gVitamin C: 27mg

Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.

I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!