Place the pineapple slices onto a hot grill and grill until nicely charred.

Meanwhile, add the pecans, almonds, coconut flakes, and salt into a food processor and combine until well blended. Add this to a small mixing bowl with coconut oil and combine well.

Take the pineapple off the grill and once cool enough to handle, chop into small pieces.

Add the pineapple to a cast-iron skillet and sprinkle with the topping.

Place the cast-iron skillet on the grill and cover the grill for 5-7 minutes to toast the topping.

Serve with ice cream (optional)!