Cut one of the sponges horizontally into 2 equal halves. Soak the first sponge with the pineapple syrup. Pipe 120gr of the diplomat cream on the sponge and add the pineapple pieces on top of the cream. Place the second sponge on top and soak the second sponge again with the syrup. Cover the complete cake with the diplomat cream. Take a second sponge cake and cut it in small cubes of 1-1 cm. Cover the full cake with the cubes and decorate with a touch of icing sugar.
You can also make a big/thick tray of the sponge. This is easy to cut in cubes.