Pour pineapple with juice in a small sauce pan, stir in sugar, and simmer for 20 minute or until most of the liquid as evaporated and the pineapple is soft.
In a non-stick skillet melt about 1 teaspoon of butter and sprinkle coconut into the pan, coating the surface that the pancake will cook on.
Slowly pour batter over coconut and cook as directed, flipping once.
Repeat for each pancake. Serve hot with warm pineapple compote.