As it turns out, it was not only simple but scrumptious in a frosty-frozen-pineapple-y way! And, according to the mag, it'll only cost you 2PointsPlus.
Start with a cored pineapple, coconut, some skewers, a bowl for dipping and a plate or baking sheet for the freezer.
Cut the pineapple into 1"x 3"(ish) chunks and add skewer. Sample some of that fresh, pretty, sweet pineapple. Not because you can't help yourself...just to make sure it tastes OK of course.
Toast up some coconut, about 1 cup. Try not to eat it all before you dip the pineapple.
Roll the pineapple in the coconut. Or do what I did...smush the pineapple into the coconut because rolling wasn't getting it coconut-y enough! The magazine suggests that you dip the pineapple into pineapple juice before rolling in the coconut. My pineapple was pretty darn juicy to begin with and I didn't have any pineapple juice on hand, so I skipped that step. Don't think it affected the outcome much.
Take a couple of gratuitous pineapple/coconut shots before sticking your plate of goodness into the freezer.
In approximately 2 hours, your coco-pineapple sticks will be frozen to perfection! Enjoy them on their own or with a slab of angel food cake...my preferred way!