Line baking sheet with parchment or wax paper. Remove peel from clementines and break apart wedges. Cut pineapple rings into even 1-2" chunks. Take pineapple chunks and use paper towel to blot any excess juice off of them.

Melt dark chocolate in the microwave as instructions suggest. Heat until almost all the chocolate is melted and then, stir until the rest melts to avoid burning chocolate.

Dip all the fruit in melted chocolate half way. May need to use a skewer to help with dipping.

Set dipped fruit on parchment paper. While they are still wet, sprinkle with sea salt.

To harden, place baking sheet loaded with chocolate dipped fruit in the refrigerator for 20 minutes.