Pour in the coconut milk, maple syrup, vanilla extract, and Greek yogurt, then mix until the oats are fully coated and creamy.

Fold in most of the diced pineapple, reserving a small amount for topping later.

Stir the mixture well for about 30 seconds so the chia seeds distribute evenly without clumping.

Transfer the oat mixture into mason jars or airtight containers, filling them almost to the top.

Sprinkle the remaining pineapple and chopped macadamia nuts over each jar for added texture and freshness.

Cover tightly and refrigerate for at least 6 hours or overnight until the oats become soft and thick.

Stir before serving to loosen the texture slightly and add an extra splash of coconut milk if desired.

Serve chilled with additional coconut flakes or fresh pineapple for a brighter tropical flavor.