Pat dry the pineapple with a kitchen towel and let it rest for sometime.
If using a chocolate bark, cut them into small chunks. Using a porcelain bowl, melt the dark chocolate chips or chunks in a microwave at high for a minute. Check whether the chocolate has melted. If not, cook for further 30 seconds. Using a spatula, mix the chocolate. The heat from the bowl will let it melt well. If you feel it’s thick, add little milk to turn them into a smooth paste.
Cover a large baking tray or any flat plate with parchment paper. Take one pineapple chunk at a time and tip in the chocolate sauce. Place it neatly on the baking tray. Arrange them next to each other and at the same time don’t over crowd them. Once done with all the pineapples, place them in the fridge for 2 hours. Remove it right before dessert time.
You can serve it with whipped cream on top.