Preheat the oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
Add the pineapple and coconut into a nonstick skillet. Cook over medium-high heat, stirring frequently, until the pineapple has softened and has formed a caramel sauce. Spoon the pineapple into the bottom of each muffin cup.
Add all the wet ingredients into a blender and blend until smooth, scraping down the sides as needed.
Whisk together all of the dry ingredients in a bowl. Add the wet into the dry and stir to combine. Spoon the batter into the muffin cups. Bake for 20-24 minutes, or until a skewer inserted into the center comes out clean. After 5 minutes, transfer the cupcakes onto a cooling rack and cool completely.