In a medium saucepan combine first 6 ingredients (through pinch of salt). Stir constantly for 10 minutes until the combination is sticky-it will condense and stick to a spoon instead of being liquidy. Turn heat off and add the vanilla extract and stir to combine.
Put saucepan in the refrigerator on a hot pat and let cool for an hour. It will be very thick after an hour of cooling.
Preheat oven to 350. Line a mini muffin tin with 24 liners-you want to make sure the liners are non stick, otherwise spray the inside of the liners with a little cooking spray-or else the wrappers will be difficult to get off.
Put 3-4 chocolate chips at the bottom of each of the cups, then scoop about 1 heaping tablespoon of the coconut-pineapple mixture into the cups.
Press an almond into the top of the the cups if desired. Bake for 25 min until golden brown. Remove from oven and move to a cooling rack, allow to cool and the serve.