I use crushed pineapple for the pineapple tart filling
Drain juice from crushed pineapple and process until fine
I use a bowl but a cup or whatever is ok, to measure the amount of processed pineapple -1 bowl/cup pinneapple pulp to 1 bowl/cup sugar, 3/4 bowl/cup will be acceptable as canned pineapple tend to be sweeter than fresh ones
Put the processed pineapple into a large microwave-safe bowl
Measure the amount of sugar with the same bowl/cup used to measure the processed pineapple
Add cinnamon sticks and cloves to the sugar and pineapple mixture and cook in the microwave. Cook it for a longer period if you have a large amount
With this amount of sugar and processed pineapple, i cook for 10 minutes, stir after every cycle and continue another two more 10 minutes and stir. I have a 900 watts microwave oven and if your microwave has a higher wattage, use shorter time and also it depends on how dry the processed pineapple is drained. I do not drained until too dry cos i like the flavor of the pineapple in the juice. When the mixture begins to thicken, reduce the time to 5 minutes and so forth, until filling thick and caramelized.
After every cycle of cooking, remove from the microwave oven and stir well to distribute the heat
After stirring, continue to cook in the microwave until filling has thicked and caramelized
Pineapple filling has thickened and caramelized. It will be more dry when it hs been cooled, so do not cook until too dry otherwise the filling will be too hard after the tarts are baked. If you have gone too dry when cooking, just add in a little water and give it a buzz or two to heat the water
Allow the cooked pineapple filling to cool before removing the cloves and cinnamon sticks. Caution: cooked pineapple filling is very hot, handle with extreme care. When cooled, store in air-tight container. This filling can be prepared ahead and can be frozen until needed.
Tip: When the filling cooled, adjust the taste with lime/lemon juice and some salt will bring out the flavor of the pineapple