1 cup sweetened flaked coconut
5 cups fresh pineapple chunks OR 2 20-oz cans of pineapple chunks, drained, reserving 1/4 cup of the juice
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 tsp baking powder
1 stick butter, melted and cooled
1 cup chopped macadamia nuts
Preheat oven to 350 degrees. Get out a cookie sheet with sides and a shallow 2-quart baking dish.
Spread the coconut on the baking sheet. Bake, stirring one time, for 8 to 10 minutes until lightly toasted. Allow to cool.
Put the pineapple into the baking dish. If you use the canned pineapple, add the 1/4 cup of juice. Cover and bake at 350 degrees for about 15 minutes or until hot.
While the pineapple bakes, make the topping. Mix the flour, brown sugar, and baking powder in a medium bowl until well mixed. Add the butter and mix in with your fingers until all the flour mixture is moistened. Stir in the toasted coconut and the macadamia nuts. Gather mixture into a large clump; break off small chunks and scatter evenly over the hot fruit.
To catch any drips, place in the oven on a piece of foil. Bake for 35 minutes or until bubbly, the fruit is tender, and the topping is crisp and lightly browned. Delicious served with ice cream or coconut sorbet.