1 20-ounce can unsweetened pineapple chunks
1/4 Cup butter
1/4 Cup sugar
1 Tablespoon lemon juice
2 Tablespoon cornstarch
2 Tablespoon cold water
1 Cup mayonnaise
2 Teaspoon poppy seeds
8 Cup chopped red apples
2 Cup green grapes, halved
3/4 Cup chopped and toasted pecans


Drain the pineapple chunks, reserving juice, and set pineapple aside. Place juice in a saucepan. Add butter, sugar and lemon juice and bring to a boil. Combine the cornstarch and cold water until smooth. Add to pan, stirring constantly. Return to a boil, cook and stir for two minutes. Chill. Stir in mayonnaise and poppy seeds. In a large bowl, combine pineapple, apples, grapes and cooked dressing; mix gently. Fold in pecans just before serving.