Pre heat oven to 350 and line 2 mini muffin pans with paper liners.
In a large bowl combine flour, salt and baking soda, set aside.
In a small bowl combine almond milk and vanilla, set aside.
In a large bowl or standing mixer whisk butter and sugar, add eggs one at a time on low until combined. Add ⅓ of the flour and mix, add ⅓ of the almond milk, repeat until everything is incorporated, end with the flour.
Gently fold in the pineapple and spoon into the paper liners ¾ full, bake in oven for 12-15 minutes until lightly golden. Remove cupcakes to cooling rack for 30 minutes.
When the cupcakes are cooled place the chocolate chips into a microwave safe bowl, microwave in 10 second increments stirring in between each until melted, remove from microwave and immediately add oil and mix well.
Drizzle over the tops of the cupcakes, the chocolate is super sweet and creamy so a little goes a long way. Let the chocolate harden, about 20 minutes before serving.
Each Mini Cupcake contains: