Remove the stems from the strawberries and chop them into bite-sized pieces, about ½ inch each.

In a large mixing bowl, combine the drained crushed pineapple with the strawberry gelatin, stirring until the gelatin is fully incorporated.

Add the chopped strawberries, miniature marshmallows, pecans, and coconut. Stir gently to combine without breaking down the fruit.

Carefully fold in the whipped topping until the mixture is light and evenly mixed.

Cover the bowl and refrigerate for at least 2–3 hours to allow the flavors to meld. Chill until ready to serve.