Pineapple Sauce

Peel, core, and chop pineapple. Reserve about 2 cups. In a food processor fitted with a steel blade or in a blender in batches, puree remaining pineapple.

In a medium saucepan, bring the pureed pineapple and sugar to a boil over medium heat. Simmer, stirring occasionally, about 5 minutes.

Strain through a sieve, pressing hard to extract all the liquid. Skim off the froth and add the reserved pineapple. Cover and chill.