Ingredients
1 can (20 ounces) pineapple chunks2/3 cup sugar1 tablespoon cornstarch1/2 cup orange juice3 tablespoons lemon juice1 large egg, beaten1/2 teaspoon butter
Preparation
Drain pineapple, reserving the juice. Set pineapple aside for salad. In a saucepan, combine sugar and cornstarch. Stir in the pineapple juice, orange juice and lemon juice. Add egg, mix well. Cook over medium heat, stirring constantly, until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir in butter. Cover and chill. Serve over a mixture of fresh or canned fruit.
