Mix first four ingredients together and pour into a deep container, like a Tupperware. Place bread slices in mixture, coat both sides, and let sit 20-30 minutes, flipping at least once half way through.

While the bread is soaking, crush coconut flakes to your desired consistency. Sometimes I use the food processor with one or two quick pulses. It should be coarse but not powdered. Set aside.

Lightly coat a griddle with coconut oil spray, heat up over medium heat then add the frozen pineapple chunks. Sprinkle with 1/2 tbsp of the crushed coconut flakes and cover with a large saucepan lid. Cook until fruit is warm all the way through, flipping occasionally so it doesn’t burn. Remove from griddle and set aside (preferably inside a warm oven until ready to serve).

Lightly coat griddle with coconut oil spray, heat up over medium heat then add bread slices. Sprinkle each slice with remaining crushed coconut flakes.  Cook for 10 minutes or until golden brown. Flip and cook other side until golden brown. Remove from heat. Place on plate and add warm pineapples to top. Serve immediately with a drizzle of honey or maple syrup.

Note: nutritional info does not include honey or maple syrup.

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