Drain pineapple chunks and reserve 1/4 cup of liquid. Add cornstarch to juice and stir to dissolve.
In a bowl, mix together pineapples, sugar, eggs and vanilla. Add in cornstarch mixture.
pour into a baking dish. Dot with butter and sprinkle with cinnamon.
Bake at 350 degrees F. for 60 minutes. Serve warm
You can use two cans of crushed pineapple but I prefer the texture of a can of crushed and a can of chunks. You could substitute pineapple tidbits for pineapple chunks also.Make this 1-2 days ahead of time and keep stored, covered in the refrigerator and bake before serving.