Trim off top and bottom of pineapple. Using a sharp knife with a wide blade, shave off outside skin. Any little brown pieces left on pineapple can be removed with the tip of a potato peeler or a tomato shark/corer. Cut into four long quarters and remove core from each quarter. Then slice into thick slices, 1 ½ to 2 inches thick.
In a very large non-stick skillet or fry pan, place pineapple, honey, vanilla, butter, sugar and cinnamon. Bring to a boil then reduce to medium and cook for five minutes, moving and tossing contents.
Add brandy off the heat then back on so it does not flare up. Cook for three minutes. The alcohol will burn off.
Add orange juice to corn starch and add to pan and cook for 3-5 minutes or until the pineapple slices are nice and browned and the sauce is thick and caramelized. Be careful at this step that everything doesn’t stick and burn.
Remove from heat and cool completely. Then place in food processor and just pulse long enough to break up the pieces to slightly larger than pea size. Hold refrigerated until ready to top cooked and cooled cheesecake.
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