Peel the pineapple and cut it into slices. Remove the heart and cut them into medium pieces.
In a medium saucepan, pour 2 cups of water and the orange juice (which is fresh and natural). Then add the sugar and the pineapple chunks and put them to cook.
After the mixture comes to a boil, cook over medium heat for about 8 minutes, then lower the flame.
While you cook the pineapple, cut the stem off the strawberries, wash them and put them in a container with enough water to cover them. You can add a few drops of fruit and vegetable disinfectant. If you don’t have them on hand, just wash them under the tap.
Add the chopped strawberries to the saucepan, along with the pineapple, and cook for 4 or 5 more minutes. Refrigerate.
Fill several glasses with the compote and on top of it place two or three scoops of vanilla ice cream
You can add other types of fruits that are very typical in summer, such as plums or peaches, to the strawberries and pineapple.
