Place the juice and sugar in a saucepot and stir to moisten the sugar.

Bring to a boil over medium heat.

Every 5 minutes or so, brush down the sides of the pan with a wet pastry brush. This will ensure all of the sugar crystals dissolve so you have a smooth caramel.

Watch the pot closely. After 20-25 minutes, the mixture will start to turn golden. At this point, remove the pot from the heat.

Stir in the butter, until melted.

Stir in the heavy cream and salt; it will bubble slightly. Continue stirring until smooth.

Drizzle the Pineapple Caramel Sauce over your favorite cake, pie or ice cream or serve with fresh fruit.