Heat the Butter (1/4 cup) in a large rondeau pan over medium high heat. Lightly cook the Fresh Pineapple Chunks (2 cup) in it for about a minute, then remove it with a slotted spoon and set it aside.
Add the Arborio Rice (1 1/4 cup) to the same pan and cook it in the buttery, pineapple flavored liquid for 30 seconds, just to lightly toast it.
Pour the Pineapple Juice (1/2 cup) into the pan and let it completely get absorbed by the rice, about 2-3 minutes. While that happens add in the Salt (1 pinch) and Ground Cinnamon (1/4 teaspoon) for flavor. Also get a small pot on the stove with the Chicken Stock (2 3/4 cup) in it and just warm it up on low heat.
Ladle 1/3 of the chicken stock into the pan with the rice, then constantly stir while the rice absorbs that stock. Repeat with the next third of stock, still stirring constantly. Once that is absorbed add in the remainder of the stock and let the rice get fully cooked and tender while you still stir.
When the rice is cooked, take it off of the heat and stir in the cooked pineapple chunks and Ricotta Cheese (1 tablespoon). Then just plate and serve the pineapple risotto! Garnish with additional Fresh Pineapple Chunks (to taste). Serve and enjoy!