Traditional Pineapple Lumps Recipe
Traditional Pineapple Lumps Recipe. This New Zealander confectionery product known as Pineapple Lumps is made by covering a soft and chewy pineapple center with a chocolate coating.
The sweet treats were first made in the 1950s by Charles Diver, a confectionery chef at the Regina Confectionery Company.
Although they were first called Pineapple Chunks, the name changed in the 1960s to Pineapple Lumps in order to be more recognizable.
RECIPE INGREDIENTS
3 cups icing sugar
Yellow food coloring
3 large slices dried pineapple or 1 tablespoon of natural pineapple flavor
8 oz. dark chocolate or milk chocolate
7 oz. marshmallows
1 tablespoon water
DIRECTIONS ON HOW TO MAKE PINEAPPLE LUMPS RECIPE
Over a medium heat, pour the marshmallows in a skillet, add water and stir until melted. Remove the pan from the heat before all the marshmallows are completely melted and continue stirring until they finish melting and the mixture cools down a bit.
Sift half the icing sugar into skillet. Mix until combined. Then continue to sift the other half until obtaining a dough that is firm enough to handle.Sprinkle a flat work surface with sifted icing sugar and place the dough on it.
Knead the dough, possibly adding sifted icing sugar on the work surface and the dough if it becomes sticky. Knead until obtaining a smooth dough.
Fold pineapple pieces into the dough with about 3 drops of yellow food coloring. If there is no dried pineapple, replace them with natural pineapple extract. Knead until the color and the pineapple pieces are evenly distributed.
On the work surface, sprinkled with sifted icing sugar, using a rolling pin, roll out the dough into a rectangle to a thickness between ¼ inch and ½ inch (0.5 cm and 1 cm) thick.Pre-cut dough rectangles of about 1 x 2 inches (3 x 5 cm).
Place the dough in the refrigerator for 2 hours to let it cool to make it easier to coat the chocolate and prevent the marshmallow from melting. Cut the chocolate into small pieces and melt it. Once the chocolate has melted, let it cool (again to prevent the marshmallow from melting)
Using a large knife with a smooth blade, completely cut the pre-cut pieces of dough. Dip each rectangle of dough in the melted chocolate, coat using a fork, then remove them from the chocolate and place them on a wire rack.
Place the pineapple lumps in the refrigerator for at least 1 hour to let the chocolate set.Store in an airtight box in a cool place but not in the refrigerator.
RECIPE TIPS FOR MAKING PINEAPPLE LUMPS
Utensils should be completely dry before using with chocolate. It only takes a tiny amount of moisture to make it seize.
It’s best to melt the chocolate in a double boiler or a bowl placed on top of a saucepan with a little hot (not boiling) water.
Do not let the top pan or bowl rest on the hot water. Chocolate is very sensitive to heat, so let it melt gradually.
If the melted chocolate is too warm, it will melt the marshmallow. Conversely, if it’s too cool, it will be harder to work with, and won’t coat the pieces properly.
Depending on the chocolate that’s being used, it may require a little trial and error to get both the temperature and consistency just right
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Ingredients
3 cups icing sugar
Yellow food coloring
3 large slices dried pineapple
8 oz. dark chocolate or milk chocolate
7 oz. marshmallows
1 tablespoon water
Instructions
- Over a medium heat, pour the marshmallows in a skillet, add water and stir until melted. Remove the pan from the heat before all the marshmallows are completely melted and continue stirring until they finish melting and the mixture cools down a bit.
- Sift half the icing sugar into skillet. Mix until combined. Then continue to sift the other half until obtaining a dough that is firm enough to handle.Sprinkle a flat work surface with sifted icing sugar and place the dough on it.
- Knead the dough, possibly adding sifted icing sugar on the work surface and the dough if it becomes sticky. Knead until obtaining a smooth dough.
- Fold pineapple pieces into the dough with about 3 drops of yellow food coloring. If there is no dried pineapple, replace them with natural pineapple extract. Knead until the color and the pineapple pieces are evenly distributed.
- On the work surface, sprinkled with sifted icing sugar, using a rolling pin, roll out the dough into a rectangle to a thickness between ¼ inch and ½ inch (0.5 cm and 1 cm) thick.Pre-cut dough rectangles of about 1 x 2 inches (3 x 5 cm).
- Place the dough in the refrigerator for 2 hours to let it cool to make it easier to coat the chocolate and prevent the marshmallow from melting. Cut the chocolate into small pieces and melt it. Once the chocolate has melted, let it cool (again to prevent the marshmallow from melting)
- Using a large knife with a smooth blade, completely cut the pre-cut pieces of dough. Dip each rectangle of dough in the melted chocolate, coat using a fork, then remove them from the chocolate and place them on a wire rack.
- Place the pineapple lumps in the refrigerator for at least 1 hour to let the chocolate set.Store in an airtight box in a cool place but not in the refrigerator.
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Ingredients
3 cups icing sugar
Yellow food coloring
3 large slices dried pineapple
8 oz. dark chocolate or milk chocolate
7 oz. marshmallows
1 tablespoon water
Instructions
- Over a medium heat, pour the marshmallows in a skillet, add water and stir until melted. Remove the pan from the heat before all the marshmallows are completely melted and continue stirring until they finish melting and the mixture cools down a bit.
- Sift half the icing sugar into skillet. Mix until combined. Then continue to sift the other half until obtaining a dough that is firm enough to handle.Sprinkle a flat work surface with sifted icing sugar and place the dough on it.
- Knead the dough, possibly adding sifted icing sugar on the work surface and the dough if it becomes sticky. Knead until obtaining a smooth dough.
- Fold pineapple pieces into the dough with about 3 drops of yellow food coloring. If there is no dried pineapple, replace them with natural pineapple extract. Knead until the color and the pineapple pieces are evenly distributed.
- On the work surface, sprinkled with sifted icing sugar, using a rolling pin, roll out the dough into a rectangle to a thickness between ¼ inch and ½ inch (0.5 cm and 1 cm) thick.Pre-cut dough rectangles of about 1 x 2 inches (3 x 5 cm).
- Place the dough in the refrigerator for 2 hours to let it cool to make it easier to coat the chocolate and prevent the marshmallow from melting. Cut the chocolate into small pieces and melt it. Once the chocolate has melted, let it cool (again to prevent the marshmallow from melting)
- Using a large knife with a smooth blade, completely cut the pre-cut pieces of dough. Dip each rectangle of dough in the melted chocolate, coat using a fork, then remove them from the chocolate and place them on a wire rack.
- Place the pineapple lumps in the refrigerator for at least 1 hour to let the chocolate set.Store in an airtight box in a cool place but not in the refrigerator.