1 can (20 oz.) pineapple chunks
2 qts. tart apples, chopped (such as McIntosh or Jonathan), leave skins
on
2 c. green seedless grapes, halved
1 1/4 c. pecans
1 c. celery

Dressing:

1/2 stick butter
1/4 c. sugar
1 tbsp. lemon juice
2 tbsp. cornstarch
1 c. mayonnaise

Drain pineapple, reserve juice. Cook the dressing as follows: combine pineapple juice, butter, sugar and lemon juice; bring to a boil. Combine cornstarch and enough water to make a smooth mixture. Add to the boiling juice and cook until thick and smooth. Chill. Whisk in the mayonnaise after mixture is cooled. This can be the day before.

Place the pineapple chunks and the rest of the salad in a bowl. Toss and add the dressing. Enjoy!