Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the skillet looks dry. Cook on the other side until darkly seared, 5 to 10 minutes. Add the tequila and cook an additional minute to deglaze the skillet. Remove the pineapple to a cutting board and let cool before cutting into small dice.
Add the pineapple and any remaining tequila liquid to a bowl. Add the cilantro, onion, lime juice and jalapeno. Toss to combine, taste and adjust the seasoning with salt and pepper. Sprinkle the top with the toasted coconut and serve with tortilla chips.
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