2) Mix the pineapple with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on high for 4 hours, until the pineapple is very tender and slightly sweet.
3) Serve warm with scoops of ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator.
Cook's Note: Add some lime and fresh coriander leaves for a delicious savoury compote, perfect for serving with roast pork or grilled chicken.