Line a large baking sheet with parchment paper or a silicone baking mat.

Pat each pineapple wedge thoroughly dry using paper towels. Moisture on the surface will prevent the chocolate from adhering and may cause it to seize.

Combine the chopped chocolate and coconut oil in a microwave-safe glass bowl.

Microwave the chocolate in 30-second increments, stirring thoroughly after each interval, until the mixture is completely smooth and fluid.

Dip each dried pineapple wedge halfway into the melted chocolate, allowing the excess to drip back into the bowl.

Place the dipped pineapple onto the prepared baking sheet. If using, sprinkle a small pinch of sea salt over the wet chocolate.

Transfer the baking sheet to the refrigerator and chill for at least 30 minutes, or until the chocolate has completely hardened.

Serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 2 days.