Pre-heat oven to 350 degrees F/ 125 degrees C/ Gas Mark 4

Lightly butter a 9" x 12" ( ~ 24 cm x 31 cm) baking pan.

Place the pineapple in a fine mesh strainer that is resting over a medium bowl and drain the juice from the crushed pineapple. Press on the pineapple to get as much juice out of the pineapple as possible. Set crushed pineapple aside and reserve the juice for another use. If you do not have a fine mesh strainer, use a colander lined with a double layer of cheese cloth. You can gather the ends of the cheese cloth together and squeeze the juice out.

Melt the butter in the microwave or in a saucepan on the stove. Set aside to cool.

Slice the crusts off the sandwich bread and cut into about 3/4 inch cubes. Be careful to not squish the bread when cutting it into cubes. Put the bread cubes in a large mixing bowl big enough to hold the pineapple and the bread. Add the crushed pineapple to the bowl with the bread and gently fold together with rubber spatula, or mixing spoon, until the pineapple and bread cubes are thoroughly mixed together. Set aside.

In a medium bowl, add the eggs and whisk until whites and yolks are well incorporated. Whisk together the sugar and cooled melted butter with the eggs until evenly combined.

Add the egg mixture to the pineapple/bread mixture and mix with a spoon or spatula until evenly incorporated.

Pour the pineapple mixture into a 9" x 12" buttered baking pan. Sprinkle ground cinnamon evenly over the top of the pineapple stuffing.

Place in the pre-heated oven and bake for 45-60 minutes until it is set in the middle, not jiggly, and everything is firm but not dry.

Take out of the oven and let it rest for 10 minutes. Serve hot or warm.