To make the pineapple compote: Mix together cubed pineapple, sugar, water, and cinnamon stick in a medium saucepan, and cook over medium-high heat for about 30-35 minutes, stirring occasionally, or until pineapple becomes tender, lightly golden brown, and water nearly evaporates (my compote was prepared on the large stove-top burner. If you are cooking on a smaller burner, it will take about double the time mentioned above to fully cook). Near the end of the cooking process, keep a close eye on the compote to prevent burning, since the liquid will have almost evaporated (leave about 1/4 cup of liquid for use later in the recipe). Remove from heat and let cool completely.
To make the custard cream: Dissolve the cornstarch well in about 3 tablespoons of whole milk. Fill the measuring can with the remaining amount of milk and pour the milk and dissolved cornstarch into a medium stainless steel saucepan. (Since the mixture will be whisked, please do not use an aluminum saucepan since the whisk will scratch the bottom of the aluminum pan, causing chemical contamination as well as altering the color of the mixture). Then, stir in the condensed milk, egg yolks, and vanilla bean seeds (if you are making yours with vanilla extract, add it to the mixture when it is cooked and just about to be removed from the heat). Whisk the mixture over medium heat for about 8-10 minutes or until it just starts to thicken. Then, reduce heat to medium-low and use a wood spoon to continue stirring the mixture for about 4-5 minutes, resulting in a creamy and thickened mixture (yet thinner than a typical cake batter). Again, my mixture was cooked on a large burner. If you are using a small burner to cook this mixture, it will take almost double of the amount of time given above. Remove from the heat, transfer custard cream to a glass container, place a sheet of plastic wrap right on the top of the custard cream (touching the custard), and let cool down on a rack (the plastic wrap will prevent a skin from forming on top of the custard). When mixture cools completely, its texture will be quite thick and creamy, similar to a pastry cream.
To make the chantilly cream: Using the egg whisker of an electric mixer, beat egg whites on high speed until stiff, about 2 minutes. Add the sugar and beat for about 30 seconds on medium speed. Then, add both the heavy cream and vanilla extract, and beat for about 15 seconds on low speed.
To assemble the trifle: In a standard-size loaf baking pan, pour in the Chantilly cream in an even layer. Freeze with the pan sitting on a even surface or shelf for about 45 minutes. Remove from the freezer, and pour custard cream on top in an even layer. Freeze for about 45-60 minutes. Then, remove from the freezer, take cinnamon stick out of the pineapple compote, and using a slotted spoon, spoon the cooked pineapple cubes evenly over the dessert, making sure that almost no liquid is spooned onto the loaf pan. Reserve about 1/4 of the liquid in the refrigerator. Cover pan with plastic wrap and freeze trifle for at least 24 hours. Right before serving, unmold frozen trifle and let soften for about 4-5 minutes at room temperature. Drizzle a little bit of the reserved refrigerated pineapple liquid on top of the trifle if desired, decorate as you wish, and slice to serve. Enjoy!