Prepare the Pineapple: If using fresh pineapple, peel and core it, then cut it into bite-sized chunks. Spread the pineapple chunks out on a baking sheet lined with parchment paper and place them in the freezer for at least 2 hours, or until they are completely frozen. If using pre-packaged frozen pineapple chunks, skip this step.
Toast the Coconut: While the pineapple is freezing, preheat your oven to 325°F (160°C). Spread the unsweetened shredded coconut evenly on a separate baking sheet lined with parchment paper. Toast the coconut in the preheated oven for 5-7 minutes, stirring occasionally, until it turns golden brown and fragrant. Keep a close eye on it to prevent burning.
Combine Pineapple and Coconut: Once the pineapple chunks are frozen and the coconut is toasted to perfection, remove them from the freezer and oven, respectively. Allow the coconut to cool slightly before combining it with the frozen pineapple chunks in a large mixing bowl.
Coat the Pineapple: Gently toss the frozen pineapple chunks with the toasted coconut until they are evenly coated. The coconut will stick to the pineapple chunks, creating a deliciously crunchy exterior.
Serve or Store: Serve the Frozen Pineapple Toasted Coconut Chunks immediately for a refreshing and satisfying snack, or transfer them to an airtight container and store them in the freezer for later enjoyment. They will keep well for up to 1 month
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