(Ready In: 1-2 hrs)
1 can (20 oz size) pineapple chunks (juice reserved for dressing)
2 quarts chopped red skinned apples (skins left on)
2 cups green seedless grapes, halved
1 1/2 cup toasted pecans
1 cup celery
reserved pineapple juice
4 tablespoons butter
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1 cup mayonnaise
Drain pineapple, reserving the juice and set chunks aside.
Dressing: In small sauce pan combine the pineapple juice, butter, sugar, and lemon juice and bring to a boil over medium heat. In a small bowl combine the cornstarch and enough water to make a smooth mixture; add to the boiling juice. Reduce heat and cook until mixture is thick and smooth. Chill. Whisk in the mayonnaise.
Place the pineapple chunks and the remaining salad ingredients in a large bowl. Toss well; then mix in the chilled dressing.