1 (20 oz.) can pineapple chunks
1/4 c. sugar
1 p.t frozen strawberries
2 tbsp. cornstarch

Drain pineapple and save juice. Add enough water to juice to make 1 cup. Put into saucepan with sugar and bring to boil. Add strawberries and simmer slowly 5 minutes. Add cornstarch blended with 1/4 cup cold water and simmer again, stirring until clear and thickened. Remove from heat and carefully fold in pineapple chunks. Pour into 8" square dish and chill. Serve over sliced pound cake or alone topped with whipped cream.