1. In a saucepan, crush the strawberries with a hand blender. Add the sugar and bring to a boil.

2. In another saucepan, mix the agar-agar with the water and bring to a boil. Remove from heat.

3. Mix the contents of the two saucepans together. Let reduce over low heat until the remaining water has evaporated.

4. Remove from heat, pour into thick glasses and let cool.

5. Refrigerate for 2 hours.

6. Cut the pineapple into small cubes and place on the strawberry jelly before serving.