This is so amazing on ice cream, super quick to make, and doesn't require anything perishable. It's a triple threat.
1 can (22oz) crushed pineapple in natural juice
1/4 c lemon juice
3 T dark brown sugar
1/8-1/4 teaspoon cinnamon
In medium saucepan, combine pineapple with juice, lemon juice, sugar and cinnamon. Cook over medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is somewhat reduced, about 3 minutes. Set aside to cool slightly. Spoon 2-3 T worth onto vanilla ice cream, serve.
The original recipe is for banana splits, but the topping is amazing stand-alone. IF you have bananas, and want to add them - more power to you. They were yummy, but not necessary (and, unlike all other ingredients they have a shelf life).
Store any leftover pineapple yumminess in the fridge and reheat for later. (Or dish it cold onto vanilla yogurt as part of tomorrow's lunch. mmm...