Tropical Pineapple Pudding Delight

1.In a medium saucepan, combine the diced pineapple and 1/2 cup of the sugar. Let it sit for about 10 minutes to allow the juices to release from the pineapple.

2.In a separate bowl, whisk together the cornstarch, remaining 1/2 cup of sugar, and salt until well combined.

3.Add the milk to the saucepan with the pineapple and sugar mixture. Heat over medium heat until it starts to simmer, stirring occasionally.

4.Once the mixture is simmering, gradually whisk in the cornstarch mixture until fully incorporated. Continue to cook, stirring constantly, until the pudding thickens and bubbles, about 5-7 minutes.

5.Remove the saucepan from heat and stir in the vanilla extract and butter until the butter is melted and the mixture is smooth.

6.Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

7.Refrigerate for at least 2 hours or until set.

8.Serve chilled, topped with whipped cream if desired.