Preheat the oven to 180°C/ 350°F. Prepare muffin tins with liners or non-stick spray.
Beat the coconut oil/butter and sugar until fully combined.
Mix together the almond meal, polenta and baking powder, and beat some of this into the sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
Fold in the pineapple pieces and pour, spoon or scrape the mixture into your prepared tins and bake in the oven for about 20-25 minutes.
Allow to cool in tins before removing onto a wire rack.
Recipe Notes
A suggested topping: Mix 1 sachet of instant pudding mix (cheesecake flavored) and 1 tin of coconut cream together with a hand mixer until it thickens. Chill for 1 hour and pipe or spoon onto top of cooled cupcakes.