Top vanilla ice cream or frozen yogurt with this tropical-fruit sauce. Use it with Nut Praline Topping to create a sumptuous banana split

Makes about 2 cups

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes (including cooling time)

EASE OF PREPARATION: Easy

1/3 cup pineapple juice
2 teaspoons cornstarch
2 cups diced fresh pineapple (about 1/2 large pineapple)
1/2 cup orange juice
1/4 cup packed light brown sugar
1 teaspoon unsalted butter
1 teaspoon vanilla extract

Combine pineapple juice and cornstarch in a heavy medium saucepan; whisk until smooth. Cook, whisking, over medium-high heat until the mixture thickens, about 2 minutes. Stir in pineapple, orange juice, brown sugar and butter. Bring to a boil and cook, stirring gently, for 1 minute more. Remove from heat. Stir in vanilla. Let cool for 15 minutes. Serve warm.

NUTRITION INFORMATION: Per 2-tablespoon serving: 33 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 8 g carbohydrate; 0 g protein; 0 g fiber; 2 mg sodium.

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

MAKE AHEAD TIP: Refrigerate in a nonreactive container for up to 2 days. To reheat, microwave on High for 1 to 2 minutes. Stir well before serving.