Latin style pineapple marmalade or preserves, aka dulce de piña. This chunky pineapple jam is perfect as a filling for empanadas, on toast, crepes, etc.
For a medium chunky ratio, cut half of the pineapple in small squares and blend the remaining half to obtain a coarse puree. For smoother style marmalade, coarsely blend all of the pineapple. For very chunky caramelized pineapple preserves, dice all of all the pineapple.
In a medium sized saucepan, over high heat, boil the water, sugar or panela (piloncillo), cinnamon stick, cloves, and other spices/aromatic herbs.
Add the chopped pineapple, the crushed/coarse pineapple pure, and the lime juice.
Bring to a boil and reduce heat to low. Continue cooking until the liquid reduces and the marmalade/preserve thickens, about an hour. Stir occasionally to avoid burning.