One of my all-time favorite treats is a wedge of fresh pineapple dipped in dark chocolate. It's a must-have at the Dole Plantation in Hawaii. My latest edible craft takes that amazing flavor combination and adds a salty component and an unexpected crunch from sunflower seeds. Because the pineapple rings are dried, this delicious dessert is easy to make year-round but is especially beautiful on a fall table. Affiliate links below.
Put a piece of parchment on your work surface, then arrange the pineapple rings on the parchment. Put a lollipop stick behind each pineapple ring. Follow the directions on the package to melt the chocolate wafers, then spoon a small amount of chocolate into the holes in the pineapple rings. Add a generous amount of sunflower seeds on top of the chocolate (as shown in the bottom right), then cover the seeds with more chocolate. Allow the chocolate to set completely.
I experimented with different methods of making these and recommend the directions above. You can make the sunflowers without sticks if you prefer and/or make wedges to accompany the sunflower treats. Enjoy!