1 large pineapple, leaves intact, halved lengthwise
1/2 c shredded sweetened coconut
1/2 c crushed gingersnap cookies
1/2 c chopped macadamia nuts
1/2 c sweetened condensed milk
Stir together coconut, gingersnap cookies and macadamia nuts. Set aside.
Cut the pineapple in half lengthwise with leaves intact. Cut the core from each pineapple half and discard. Arrange pineapple halves skin side down on a rimmed baking sheet. Drizzle with half of the sweetened condensed milk. Cover with coconut mixture. Drizzle with the remaining milk.
Bake at 350 degrees for 10-15 minutes or until well-browned.
Serve warm with a knife and fork.
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