CRUST:

1 (15 oz.) pkg. Pillsbury all-ready pie crusts
1/2 c. finely chopped macadamia nuts or almonds

FILLING:

1 c. sugar
1/4 c. flour
1 tbsp. lemon juice
1 tbsp. butter melted
1/8 tsp. salt
1 c. chopped macadamia or almonds
1 c. coconut
1 (20 oz.) can pineapple chunk in own juice, drain and reserve juice

TOPPING:

3/4 c. flour
1/2 c. sugar
1/2 tsp. cinnamon
1/2 c. butter
1/2 c. chopped macadamia nuts or almonds

GLAZE:

1/2 c. powdered sugar
1/4 tsp. rum extract
1/4 tsp. coconut extract
1 to 2 tbsp. pineapple juice

Prepare pie crust according to directions for filled one-crust pie using a 9-inch pie pan. Sprinkle with 1/2 cup nuts. Heat oven to 400 degrees. In medium bowl, combine 1 cup sugar; 1/4 cup flour, lemon juice, 1 tablespoon butter and salt; blend well. Stir in remaining filling ingredients except reserved pineapple liquid; mix well. Spoon into nut lined crust. Lightly spoon flour into measuring cup; level off. In medium bowl combine 3/4 cup flour and 1/2 cup sugar and cinnamon. Mix well. With pastry blender or fork cut in 1/3 cup butter until mixture is crumbly. Stir in 1/2 cup nuts. Sprinkle over pineapple filing; press lightly.

Bake at 400 degrees for 25 to 35 minutes or until top is golden brown and filling starts to bubble outside edges. Cool slightly. In saucepan combine glaze ingredients add enough pineapple liquid for desired consistency; blend until smooth. Serve over warm pie. Serve warm or cold.