1 (16 ounce) can whole pineapple with juice
1 (30 ounce) can ginger ale
1 tablespoon cornstarch
1 (15 ounce) can marinated artichoke hearts, drained
1 tablespoon marinated artichoke hearts with juice
2 tablespoons butter
1 tablespoon mixed brown sugar
1/4 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons cornstarch
1 egg, beaten
1/2 cup cilantro leaves
salt to taste
Place pineapple in a large saucepan with 1/2 cup of water. Bring to a boil, and cook 9 to 11 minutes. Remove from heat. Remove from water, and drain.
In a large bowl, mix all of the ingredients except for the liqueur. Stirring well, mix butter and brown sugar. Whisk egg and cilantro into ingredients. Place mixture in the small saucepan, and stir over medium heat for about 15 minutes, stirring constantly. Transfer pineapple mixture to a large bowl, and whisk in remaining ingredients. Fold mixture into pineapple mixture.
Place rice bowls on a plate, and arrange artichoke hearts and marinated artichoke hearts over the rice. Sprinkle with 1/2 cup cherry-apple grinders. Place a spoonful of liqueur over rolls, and roll up. Cover, and refrigerate overnight in a sealed container. Roll rolls again before serving.