2 teaspoons brown sugar
1 (8 ounce) can crushed pineapple, drained
3 ounces taco seasoning, or to taste
1/2 teaspoon mixed dried basil
3 teaspoons lemon juice
1 tsp garlic powder
2 tablespoons garlic salt
1 cup whole celery
1/2 cucumber, peeled and cut into large, round strips
1/3 set of tomato platters
Unroll pineapple halves on a metal container (eg. pizza pan). Set aside.
In a medium saucepan over medium heat, combine brown sugar, pineapple juice, mustard and basil. Bring mixture to a full boil and reduce heat, stirring constantly. Bring mixture to a boil and slowly pour in lemon juice. When it begins to bubble, remove from heat. Once mixture starts stirring, gradually whisk in garlic powder and use 2 front handles to uncurl spoon. Simmer 40 minutes.
Stir tomatoes and garlic by spoonfuls into pineapple mixture. Transfer to a mixing bowl and toss with lime and cucumber. Combine tomato platters and cucumber with this pineapple juice. Bring soon to a boil and add wine. Reduce heat and simmer 3 to 5 minutes, stirring occasionally. Serve out of bowls with tongs and garnish with fresh cherry, lime juice and cheeses if desired.
⭐