Melt butter in skillet, preferably not nonstick. Add pineapple chunks. (If using canned, drain and blot them before adding to pan). Cook for about 5 minutes, stirring occasionally. Add brown sugar and lemon juice. Let cook on low for 10 minutes. Serve warm or at room temperature over slices of pound cake with whipped cream and ribbons of lemon zest.

Yield: 8 servings