Remove stems of strawberries and then wash the berries. Cut each banana into 4 to 5 pieces.

Cut the pineapple into pieces approximately the size of the strawberries.

Put everything into a 4-quart pot. Turn the burner on high and cover with a lid. Cook for approximately 6 minutes, stirring once. Pour everything from the pot into a strainer with a bowl underneath to save the juice. Pour the cooked fruit into the blender. Puree until smooth using 2 to 4 oz of the reserved juice if necessary to adjust consistency. Pour into two ice cube trays and allow to cool. Wrap and freeze.