|The picture's recipe is without the cornstarch|
1 small pineapple (diced and crushed) or One 20-ounce can crushed pineapple
1/2 cup sugar
1 tablespoon cornstarch (option)
2 teaspoons butter
1 teaspoon white vinegar
Melt the butter and sugar in a medium skillet over medium heat.
Stir until the sugar dissolves, about 3 minutes.
Increase the heat to high. Add the pineapple, cornstarch and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes.
Remove from the heat; stir in vinegar and salt.
Serve hot or cold and you can keep it in a tight container and store in a refrigerator for up to 30 days