½ c shredded sweetened coconut
½ c crushed gingersnap cookies
½ c chopped macadamia nuts
½ c sweetened condensed milk
2 T dark rum
1 large pineapple
In a bowl stir together coconut, gingersnap cookies and macadamia nuts. Set aside.
Whisk together sweetened condensed milk and dark rum. Set aside.
Cut pineapple lengthwise in half with leaves intact. Cut the core from each pineapple half and discard. Use a small sharp knife and cut remaining pineapple out of shell. Cut into 1 inch cubes. Does not have to be perfect looking, filling will cover it up. Place pineapple halves skin side down on a rimmed baking sheet. Fill with pineapple cubes. Drizzle with half of the sweetened condensed milk mixture. Sprinkle coconut mixture over pineapple cubes. Drizzle with remaining milk mixture.
Bake at 325 degrees for 20-25 minutes or golden brown and. The longer this is in the oven the better. Keep in oven until coconut and nuts are browned, WATCH closely so it doesn’t burn. Loosely cover with foil the last 10-15 minutes if the coconut starts to get too brown.
Serve warm with a knife and fork.
