45mls | 3 tablespoonswateror if you use canned pineapple use the juice from the can
Put all ingredients into a blender and blend until completely smooth. It will be really foamy and an insipid kind of colour but the foam disappears when it's heated and the colour brightens up.
Pour into a pan and warm over a medium heat, stirring constantly until it is nice and thick. It takes around 10 minutes.
If you use canned pineapple you might need to adjust the amount of sugar. If your canned pineapple is sweetened you might need less sugar and if it's not sweetened you may need to add a bit more. If you prefer your sauce a little thinner just add a little hot water from a kettle and stir well to thin it out. This sauce will keep for up to a week in a sealed container in the fridge. It also freezes well.Makes a total of about 360 mls / 1½ cups of sauce.