Preheat the oven to 350℉ and spray a muffin tin with cooking spray. Set aside.

Add all of the dry ingredients to a bowl and whisk the ingredients together. Set aside.

Next, add the coconut oil to a large bowl and beat it with an electric mixer. Mix on high until the coconut oil is smooth. Add the sugar and almond extract to the coconut oil and mix until the mixture is light and fluffy.

Slowly pour the pineapple juice into the coconut oil and sugar mixture and mix on low. This will not become a homogenous mixture, the coconut oil will slightly congeal, but that ok.

Add 1 egg at a time until the egg is just combined into the mixture.

Slowly add the dry ingredients to the wet ingredients on low and scrape the sides of the mixing bowl a few times. Set aside.

Toss the pineapple chunks with the brown sugar. Then, place 1 tablespoon of pineapple into each muffin well.

Scoop 3 heaping tablespoons of batter into each muffin cup.

Bake for 18-22 minutes or until a toothpick inserted comes out clean.

Allow the cupcakes to cool for 5 minutes before flipping them out of the pan.