Peel and trim eyes from pineapples; remove core.
Cut pineapples crosswise into 1/4-inch slices, quarter slices.
Set pineapple aside.
Combine remaining ingredients in a saucepan; bring to a boil.
Add the pineapple, reduce heat, and simmer, uncovered, 30 minutes.
Continue simmering while packing hot pineapple into hot sterilized pint jars, leaving Winch headspace.
Remove cinnamon stick from syrup; pour hot syrup over pineapple, leaving 1/2-inch headspace.
Cover at once with metal lids, and screw on bands.
Process pickles in boiling-water bath 10 minutes.