In one bowl, whisk together the flour, baking powder and salt.
In another bowl combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes.
Beat in the egg.
Add half of the flour mixture and mix on low until just combined.
Add the milk mixture and stir until just combined.
Add the rest of the flour and mix until combined, about 1 minute.
Pour the batter over the pineapple slices in the skillet and spread evenly.
Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes, checking after 20 minutes to make sure the top isn't getting too brown. If it is, cover loosely with aluminum foil.
Let cool for 15 minutes. Cover with a cutting board or large plate and invert the cake. Serve warm.
Recipe slightly adapted from [Southern at Heart's Damaris Phillips | http://www.foodnetwork.com/recipes/damaris-phillips/pineapple-upside-down-cake.html]