Thaw puff pastry, if frozen, according to manufacturer's instructions.
Preheat oven to 350 F. Line baking sheet with parchment paper.
Place puff pastry on prepared pan. Sprinkle dough with semolina flour, leaving a 1-inch border around edge. Arrange pineapple slices on top of dough, in overlapping rows, leaving the border empty. In a small bowl, combine cinnamon and sugar. Using a pastry brush, brush border edge of pastry with butter. Sprinkle cinnamon and sugar around border edge.
Bake in preheated oven for 30 to 45 minutes or until pastry is puffed, and golden brown. Remove from oven.
In a small sauce pan, over low heat, whisk together pineapple preserves and lemon juice. Heat until preserves are melted. Using a pastry brush, brush preserves over galette. Serve warm or at room temperature. Serves 6 to 8.