Toast your coconut if you have not done so already if you want it toasted. Do this by cooking it in the oven at 350F for a few minutes until just starting to turn golden. See our post about toasting coconut (in notes) for more details.
Put the heavy cream in a stand mixer and mix on medium high until stiff peaks form, approximately 2 minutes.
Meanwhile, combine the coconut milk, pineapple juice, vanilla, and salt in a small bowl. Stir to combine.
Once the cream is whipped, add a cup to the milk mixture and fold or gently stir until combined. Add that mixture back into the rest of the whipped cream and fold to combine.
Pour the ice cream into a 9 by 5 inch loaf pan.
Cover the pan and freeze until partially set, approximately 2 1/2 hours.
Remove the ice cream from the freezer and gently fold in the pineapple chunks and toasted coconut.
Cover again and return to freezer until fully set, approximately 2-3 hours more.
Notes
You can add the pineapple and coconut right away in step 3, however it is likely to sink because of the weight compared to the thin mixture. Freezing the ice cream for a few hours gives it some strength to help hold up the mix ins.You do not have to toast the coconut, but it enhances the flavor! Learn how to make toasted coconut here.