Years ago when I was a caterer in Atlanta, we were catering a dinner party on a very hot summer night; the hostess wanted a refreshing, chilly dessert. When I suggested serving some kind of ice cream, she mentioned that she loved pineapple, and that’s how this recipe came about. When I made this all those years ago, I used full fat ice cream but the pineapple topping is still the same. I served fresh fruit for that party but for this recipe I used canned pineapple. In this case, it just works better than fresh. Now you know you can make this anytime of year because canned pineapple is available all the time. This topping is also great on angel food cake or a topping for oatmeal. I hope you give this recipe a try and please let me know what you think.