Step 1

To the bowl of a food processor, add the pineapple and pulse to lightly puree, still leaving some larger chunks. Set aside.

Step 2

In a medium saucepan, combine the sugar, cornstarch and salt.

Step 3

Stir in the corn syrup and the pineapple.

Step 4

Over medium heat, bring to a boil while gently stirring constantly. Stir until mixture thickens, about 2 - 3 minutes.

Step 5

Stir in the vanilla and remove the saucepan from the heat.

Step 6

Stir in the lemon juice. Set aside to cool slightly.

Step 7

Serve warm or store in the refrigerator in a tightly covered container for up to 7 days.