Directions:

1. Stir together coconut, gingersnap cookies, and macadamia nuts. Set aside.

2. Whisk together sweetened condensed milk and dark run. Set aside.

3. With a sharp knife slice the pineapple in half with leaves intact. Cut the core from each pineapple half and discard. With a small sharp knife carefully cut the remaining pineapple out of the shell. Cut into 1 inch cubes. This does not have to be perfect looking as it will be covered up. Arrange pineapple halves skin side down on a rimmed baking sheet. Fill with pineapple cubes. Drizzle with half of the sweetened condensed milk mixture. Sprinkle heavily with coconut mixture. Drizzle with the remaining milk mixture.

4. Bake at 325 degrees for 20-25 minutes or until golden brown and bubbly. The longer this is in the over the better. Keep in until coconut and nuts are browned well but not burned. I baked mine for 25 minutes and I watched it very carefully. Loosely cover with foil the last 10-15 minutes if the coconut starts to get too brown. I like the pineapple hot and bubble.

5. Serve warm with a knife and fork