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Chocolate Dipped Dried Pineapple

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Total Time (Hours)
8.3
Difficulty
1
Servings
12
Ingredients
3
Total Prep Time: 20 minutes
Calories Per Serving: 158
Nutrients

Nutrition Facts

1 piece

Amount per serving
Calories 158 Calories from fat: 81
% Daily Value*
Fat 9 g 11 %
Saturated 4 g 19 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 2 g %
Cholesterol 0 mg 0 %
Sodium 29 mg 2 %
Potassium 102 mg 2 %
Carbohydrate 21 g 8 %
Fiber 2 g 9 %
Sugars 15 g
Protein 3 g
Vitamin A 0 %
Vitamin C 4 %
Calcium 0 %
Iron 6 %
Vitamin E 0 %
Thiamin 2 %
Vitamin B6 2 %
Phosphorus 4 %
Magnesium 6 %
Manganese 6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 medium DOLE® Pineapple, peeled, cored and sliced crosswise into 12 (¼-inch-thick) rings
  • 1 cup chopped gluten free dark baking chocolate
  • ½ cup chopped roasted and lightly salted cashews or your favorite nut

Directions

  1. Preheat oven to 175°F. Line 2 rimmed baking pans with parchment paper. Place pineapple rings in a single layer on prepared pans. Bake pineapple 8 hours or until golden brown and dry to the touch, turning and flipping occasionally.
  2. Heat chocolate in small microwave-safe bowl in microwave on high 1 minute or until melted, stirring every 15 seconds. Dip each pineapple ring halfway into chocolate to coat; sprinkle with cashews; return to same parchment-lined pans in single layer; refrigerate 10 minutes or until chocolate hardens. Store in an airtight container up to 1 week.
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Chocolate Dipped Dried Pineapple Prep Time:20 minutes Cook time:8.3 Hours Serves: 12
Nutrition facts: 158 Calories, 9 grams fat
Ingredients: 1 medium DOLE® Pineapple, peeled, cored and sliced crosswise into 12 (¼-inch-thick) rings , 1 cup chopped gluten free dark baking chocolate , ½ cup chopped roasted and lightly salted cashews or your favorite nut, Directions:Preheat oven to 175°F. Line 2 rimmed baking pans with parchment paper. Place pineapple rings in a single layer on prepared pans. Bake pineapple 8 hours or until golden brown and dry to the touch, turning and flipping occasionally.Heat chocolate in small microwave-safe bowl in microwave on high 1 minute or until melted, stirring every 15 seconds. Dip each pineapple ring halfway into chocolate to coat; sprinkle with cashews; return to same parchment-lined pans in single layer; refrigerate 10 minutes or until chocolate hardens. Store in an airtight container up to 1 week.