Pineapple Sauce for Ice Cream

2 cups of canned, crushed pineapple
⅓ cup sugar
1 tbsp corn starch

In a small sauce pan add the crushed pineapple (including the juices), sugar, and cornstarch. Heat it over medium heat until it starts to get bubbly and thicken, stirring frequently. Cook for 2 more minutes, continuing to stir, then remove from heat.

Pour into glass mason jars, cover and let cool for at least 1 hour.