Cut off the top of the pineapple and hollow out the inside, leaving a 1/2 inch shell. Set aside.

Rinse the soaked black glutinous rice and drain well.

In a pot, combine the black glutinous rice, coconut milk, water, brown sugar, and salt. Bring to a boil over high heat.

Once boiling, reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the rice is fully cooked and has absorbed most of the liquid.

Remove the pot from the heat and let the rice cool for a few minutes.

Spoon the cooked rice into the hollowed-out pineapple shell.

Cover the pineapple with aluminum foil and bake in a preheated oven at 350°F for about 20-25 minutes.

Remove the foil and bake for an additional 10 minutes to brown the top.

Remove from the oven and let cool for a few minutes before serving.