Drain the canned pineapple, saving the juice for later. In a large mixing bowl, gently combine the pineapple, sliced bananas, halved grapes, segmented oranges, and chopped apples, ensuring each fruit shines without mashing into each other.

In a medium saucepan, combine the sugar and cornstarch. Gradually pour in the reserved pineapple juice along with the orange juice and lemon juice, stirring continuously until the mixture is smooth and well-combined.

Heat the saucepan over medium heat. Bring the mixture to a boil, stirring consistently while it thickens, then reduce the heat and let it simmer for 2 minutes, achieving a nice, syrupy consistency.

Pour the warm dressing over your prepared fruit mixture. Gently toss everything together to ensure all the fruits are coated without smashing any of them.

Cover your salad with plastic wrap or a lid, and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld beautifully.