1Measure reserved pineapple juice; if less than 1/2 cup, add water to equal 1/2 cup.
2In medium bowl, stir together Bisquick mix, pineapple juice and egg. Stir in crushed pineapple, macadamia nuts, brown sugar and 1/2 cup coconut just until combined.
3Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
4Serve pancakes topped with warmed pineapple preserves, sliced bananas and toasted coconut.