Preheat oven to 400°F.
Take pie dough out of the fridge and roll into a circle about 2” larger than your tart pan. Use extra flour to keep dough from sticking to the counter and roller.
Carefully place the dough over the tart pan, lightly press the dough into the bottom and side of the pan, let the excess dough hang over the side.
Press the rolling pin along the edge of the tart pan to take off excess dough.
Poke the dough with a fork all over to create steam vents.
Add the coconut frangipane filling and spread it with a spatula evenly.
Add pineapple pieces on top of the filling in concentric circles, push them slightly into the filling.
Bake in the middle rack for 50 minutes uncovered until the top is golden brown and puffed up.
Remove and let cool on a wire rack completely before cutting into the tart.
Serve with a dusting of powder sugar and some coconut whipped cream.