Preheat oven to 400 degrees. Defrost puff pastry according to package directions. Use a pineapple corer to cut the pineapple into rings. If you do not have a corer, remove the skin with a knife. Lay the pineapple down and cut 1/4-1/2 inch slices. You should get 6-7 pineapple slices. You can remove the core with a 1 inch cookie cutter or you can remove it with a paring knife.

Lay out the puff pastry and gently roll out. Cut 6-7 strips on the longest edge (cut as many pineapple rings you have). Using one puff pastry strip, take the pineapple rings and start wrapping the pineapple rings. You can gently pull the puff pastry as needed. You should be able to get 4 wraps, but pineapple be showing. Place the wrapped pineapple onto a baking sheet with parchment paper. Repeat until all the pineapple rings have been wrapped. If you wish, you can brush the puff pastry with an egg.

Place the oven and bake 20-25 minutes or until the puff pastry starts to turn golden brown. Remove from the oven.

While the pineapple rings bake, combine the chocolate chips and coconut in a microwave safe bow. Place in the microwave for 30 seconds. Remove and stir. Place back in the microwave for 15 seconds. Stir. If the chocolate is melted fully, microwave for additional 15 seconds.