Finely dice the pineapple and combine with the honey, cinnamon, and dash of salt in a roasting pan.
Bake for 30 minutes.
After the pineapple has been pulled from the oven, drain the juice from the roasting pan and into the ricotta or cottage cheese; stir together. In a separate bowl, whisk together the eggs, milk, and vanilla.
Assemble the French toast: Scoop a spoonful of ricotta or cottage cheese into the center of one of the slices of bread.
Place a spoonful of roasted pineapple on top each scoop of cheese. Finish with another slice of bread.
Gently press together the sandwiches and using a round cookie cutter or a drinking glass, cut a round out of each stack.
Pinch the edges of each circle together to seal in the filling.
Dip each round into the egg mixture and place in a hot skillet that has been coated with nonstick spray.
Toast each side until crispy.
Serve warm with a sprinkle of powdered sugar on top.
• Treat this recipe as a template and tailor it to your personal preferences: Make it sweeter by stuffing more pineapple into each serving; add moisture by adding more ricotta or cottage cheese.
• To save time (and further play with flavors), substitute your favorite jams, jellies, or fresh fruit for the roasted pineapple.
• Allow leftover crusts get stale and pulse into homemade breadcrumbs in a food processor.