Peel and core the pineapple. Slice into rings half-inch rings.
Mix all the oil and 1/8 cup of vinegar in a small bowl. Place the pineapple rings in one or several glass baking dishes. Pour the oil and vinegar mixture over the pineapple, turning the rings to coat both sides. Marinate for about 30 minutes.
Grill on high heat for a total of four minutes, flipping and turning 90 degrees after each minute to get cross-hatched grill marks on the pineapple. Once off the grill, plate and drizzle with coconut balsamic and top with toasted coconut.