looks ugly, tastes amaaaazing ;)
fresh pineapple, peeled and chopped
sugar to taste
1-2 TB of dark rum
pinch of salt
2 TB or so of cornstarch (sift over the pineapple sauce while in the pan, sifting avoids lumps)
Do NOT try to be exact with this. Just add enough to get a desirable consistency that is not wet, but not overly stiff and jello-like either. After about a minute on medium to medium high, you get the full effect of the cornstarch in terms of thickening.
This recipe is very much freestyle. I didn't measure anything. The recipe was inspired by the delicious filling used in Dominican cakes and the awesome homemade marmalades that abound there. I just chopped some pineapple into chunks (maybe try 1-1/2 cups or so) and put it in the blender with enough water to get it going. I pulsed it until I got a consistency still slightly chunky and not too watery. Then I put that on the stove over medium to medium high with some sugar, cinnamon, 1-2 TB of dark rum, and a pinch of salt and added in about 2 TB or so of cornstarch to thicken it so that it would not run or get the cake wet. End result = mmmmm mmmm, talk about GOOD!