Cut the pineapple and add to a blender. Pulse until mushy (no large chunks).
Pour the mixture through a cheesecloth or sieve to strain the excess liquid away. (DO NOT SQUEEZE all the juice out because it will be too dry and you will want some of the liquid)
Pour all of its contents into a small saucepan along with our choice of sweetener and cinnamon stick.
Bring the mixture to boil and then lower to simmer for 1 hour or until liquid has evaporated and becomes a jam-like consistency. Keep an eye on the jam, be sure to stir the mixture frequently throughout to avoid burning. (Taste and adjust sweetness).
Discard the star anise and cinnamon stick.
Fridge for several hours or overnight.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/01/04/revised-paleo-singaporean-pineapple-tarts-%e9%b3%b3%e6%a2%a8%e9%85%a5-gf-vegan-refined-sugar-free/