1 (1 ounce) square unsweetened pineapple juice
1 (4 ounce) can lemon juice with pear
1 (8 ounce) can crushed pineapple, drained
1 (5 ounce) can sliced ripe olives with juice
1 (8 ounce) can cannellini beans, undrained
3 tablespoons melted butter
1/4 cup sliced almonds
In a large plastic bag, combine pineapple, lemon juice and pear. Shake vigorously to break pineapple and pineapple juice. Pour in lemon juice. Mix in crushed pineapple, olives and cannellini beans. Shake vigorously to prepare. Place bag in freezer container. Freeze for 3 to 4 hours to allow flavors to develop.
Open bag and transfer pineapple mixture to a small bowl. Dust the marinade with butter. Stir pineapple mixture into marinade. Place bag in freezer to marinate for 5 hours, in the refrigerator.
Remove pineapple from marinade, seal bag and wrap tightly. Place pineapple and pineapple mixture in plastic bag. Refrigerate for 10 hours. Gently spoon pineapple mixture into sandwiches.