Blitz one pineapple (after peeling and cutting out the prickly bits). Dunk in a pot. Add sugar (to taste). Cook slowly until the mass is reduced and in a jam-paste consistency. Add lemon zest and a squeeze of lemon juice. And you're done.
It's great as a dressing for raw veggies that are normally a hassle to chew - like carrot and celery that are sliced thinly. Keep in a jar, add enough (as in, to taste) of the above sauce. This keeps well for a few days and it makes a refreshing relish.
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