Drain juice from pineapple chunks and arrange chunks on paper towels to dry.
Place freeze dried strawberries in ziplock bag, squeeze air out and seal. Use smooth kitchen mallet to break strawberries into smaller pieces, but not into dust.
Chop and melt your chocolate. I use 30 second increments in the microwave, stirring between rounds. Add coconut oil before starting last round of melting. Stir well to mix in coconut oil.
Place pineapple chunks in groups on skewers.
Use a spoon to pour chocolate over pineapple chunks, rotating skewers to ensure all sides are well coated. Tap end of skewers to remove excess chocolate.
While chocolate is still melty, use another spoon to sprinkle chocolate covered pineapple chunks with freeze dried strawberries.
Place covered chunk on parchment paper covered baking sheet or plate. When all skewers are coated, place in refrigerator or freezer to firm up chocolate. Use refrigerator first if you want to remove the chocolate covered pineapple chunks from the skewers before serving.
Serve frozen or from refrigerator. Both ways taste great.