Vietnamese spiced tropical pineapple

Peel the pineapple and slice it into 5mm thick rounds.

Combine water, coconut flower sugar, star anise, and the cinnamon stick in a pot. Bring to a boil, ensuring the sugar dissolves completely.

Add the pineapple slices to the marinade. Bring the mixture to a boil again, then remove from heat.

Let the mixture cool to room temperature, then refrigerate overnight to allow the flavors to develop.

Use the marinade and culinary gel cream to prepare a gel according to the instructions on the gel cream packaging.