Preheat oven to 400 degrees. Finely dice pineapple and combine with honey, cinnamon, and dash of salt in a roasting pan. Bake for 30 minutes. After pineapple has been removed from oven, drain juice from roasting pan and add juice to ricotta cheese; stir together. In a separate bowl, whisk eggs, milk, and vanilla. Scoop a spoonful of ricotta cheese onto the center of one of the bread slices. Place a spoonful of pineapple on top of cheese. Finish with another slice of bread. Gently press together the sandwiches using a round cookie cutter or drinking glass, cut a round out of each stack. Pinch the edges together to seal in the filling. Dip each round into egg mixture and place in hot skillet that has been coated with nonstick spray. Toast each until crispy. Serve warm with a sprinkle of powdered sugar.