16 golden snacking tomatoes (I used the NatureSweet brand, called Sunbursts)
8 ounces fresh mozzarella balls
1⁄2 a large pineapple (cut into thick rings)
1⁄4 cup Ellyndale's Macadamia Nut Oil (for the sauce)
2 tablespoons coconut milk (for the sauce)
1 tablespoon aged balsamic vinegar (for the sauce)
1⁄2 tablespoon Dark Amber Maple Syrup (for the sauce)
1 pinch of sea salt (for the sauce)