3 tablespoons olive oil
4 cloves garlic, minced
4 (4 ounce) cans pineapple with juice
2 green onions, thinly sliced into 1/2-inch pieces
8 ounces cream cheese, softened
4 ounces shredded carrot
12 ounces melted butter or margarine
1 cup chopped fresh pineapple, quartered
Add olive oil, garlic, pineapple with juice, green onions, cream cheese and carrot to a blender or food processor and puree until smooth. Roll into cubes and roll into 1/2 inch pieces. Shape into 1/2 inch balls.
Heat 1 cup of pineapple juice into a glass mug or pitcher. Pour pineapple into a large bowl and serve over ice cubes.
I really liked this recipe. I like coconut and I really like bread pudding. So why would I want to eat this again? Well, I did put the bowl in the fridge and came back a couple of hours later to make it. It was gone and I was like "whoa, this looks a little bland". But it was super easy and quick. I loved the coconut and I will definitely be making this again.
This was a great accompinament to my favorite appetizer, and I used shrimp instead of crab. This was also very flavorful, and easy to prepare. I served this as a main dish with sweet and sour shrimps, and it was very delicious!
I have made this numerous times and I love it. However, I did add some extra clove and one diced fine green onions (about 1 oz.) After cooking I cut into 2"x4" pieces and wrapped in wax paper, leaving the outside of the bread in the bread and placing the pieces in a large bowl. ) )