Measure out your coconut oil either into a small cup/bowl or a larger measuring cup (such as a 1 cup measuring cup).
Microwave the coconut oil to melt it in 30 second intervals.
Prepare your silicone mold by laying it on a small baking sheet or something else that is stiff for easy transfer to the refrigerator.
Dice up the pineapple so it is small enough to fit in the molds.
Sprinkle the shredded coconut and pineapple into each mold.
Pour the melted coconut oil into each mold, up to the top.
Transfer the treats to the refrigerator (approximately 4 hours) or freezer (approximately 1 hour) until set.
Pop the dog treats out of the mold and store in the freezer in a container or bag. Storing frozen will ensure the oil does not melt at room temperature, which especially happens in warmer climates and months.
Notes
This is the dog silicone mold I used for this recipe. It comes with one bone shape (smaller) and one paw shape (larger). You can use any mold size and shape as preferred, however it will change the total number of treats you make in one batch. You could also use coconut water in place of coconut oil.