1 c. sugar
6 tbsp. sugar
1/4 c. unsweetened pineapple juice
1 tsp. grated lemon peel
2 eggs, slightly beaten
3/4 c. sliced fresh strawberries
3/4 c. pineapple chunks, cut in sm. pieces

Combine sugar, butter, pineapple juice and lemon peel in small saucepan. Cook over low heat, stirring frequently, until butter is melted and sugar is dissolved. Stir a small amount of hot mixture into eggs; return all to saucepan. Cook over medium heat, stirring constantly, until slightly thickened. Do not boil. Cool to room temperature, then refrigerate until cold. Gently stir in fruit just before serving over your favorite ice cream.