Never tried pineapple, Alice, but that sounds great. Next time I make it I’ll use that. A variation of the recipe I posted was in the Pittsburgh Post-Gazette food section yesterday. It’s the only other one I ever saw that uses brown sugar and was contributed by a Portuguese chef. He says it’s Portuguese style. His contained a little heavy cream along with the milk. One of my Indian friends told me she uses grated coconut in hers. That would be nice with the pineapple, wouldn’t it?