Prepare your slice tin by lining with baking paper.
Process biscuits in a food processor until fine crumbs.
Process pineapple lumps in food processor but only until you have small lumps. If preparing in the hot weather this will work better if you have placed your pineapple lumps in the freezer overnight or at least for several hours. Put aside 3/4 cup for use on the topping later.
Place butter and condensed milk in a saucepan and heat over low heat until mixed together. Allow to cool for 20 minutes.
Add butter and condensed milk to the biscuits and pineapple lumps and mix well. Press into the prepared slice tin and smooth off the top with a spoon. Place in refrigerator.
Add coconut oil and chocolate melts to microwave safe container. Microwave on medium heat in 30 second bursts, stirring each time.
Pour the chocolate over the slice and sprinkle with reserved chopped pineapple lumps.
Refrigerate overnight. The slice is best removed from the refrigerator for around 20 minutes before slicing.
