Pineapple-Coconut Chess Pie

1 1/2 cups sugar
3 tbsp cornmeal
2 tbsp all-purpose flour
1/4 tsp salt
4 large eggs, lightly beaten
1 tsp vanilla extract
1/4 cup butter or margarine, melted
3 1/2-ounce can flaked coconut
15 1/4-ounce can crushed pineapple, well drained
1 unbaked 9-inch pastry shell

Combine first 4 ingredients in a large bowl, add eggs and vanilla, stirring until blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie.