While the pineapple is roasting, in a medium, heavy-bottomed sauce pan, whisk together the coconut milk, cream, sugar, and salt until the sugar is dissolved.
Heat over medium-low heat until bubbles start to form around the perimeter of the pan.
In a medium bowl, whisk together the egg yolks.
Slowly pour about ⅓ of the heated milk mixture in a steady stream into the yolks, whisking the whole time. Whisk to combine completely.
Slowly pour the egg mixture into the remaining milk mixture in a steady stream, whisking the whole time.
Switch to a silicone spatula and continue heating over medium-low heat, stirring the whole time, scraping the bottom to ensure it doesn’t burn.
Once the mixture has thickened to a custard that coats the back of of your spatula and if you run your finger down it, a line remains, remove from heat.
Fill a large bowl with ice.
Get a bowl that will fit inside the large bowl but will also hold the custard and place a strainer over the top of it. Pour the custard through the strainer into the bowl.
Place the custard bowl in the ice bowl and stir periodically until it reaches room temperature, about 15 minutes.
Cover and refrigerate for 4 hours.
Process in your ice cream machine according to manufacturer’s directions.
Add 1 cup of the roasted pineapple and the coconut chips in the last 2 minutes of churning.
Transfer to an airtight container and freeze for at least 4 hours before serving.