1 (16 ounce) package triple cream cheese
1 small onion, chopped
1 cup ketchup
4 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon ground black pepper
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
Place triple cream cheese in small bowl. Heat over low heat. Stir in onion and ketchup. Cook 15 minutes, stirring occasionally, until mixture is thickened. Stir in ketchup, sugar, garlic powder, basil, rosemary, black pepper and brown sugar. Mix well and transfer mixture to a large bowl. Cover and marinate in refrigerator for 1 hour. Remove assembly from refrigerator and refrigerate for 2 hours or overnight.
Preheat griddle or frying pan to medium heat. Combine brown sugar, Worcestershire sauce and brown sugar; stir together.
When ready to fry, place pineapple on large plate. Remove core from seeds and cut into 1 inch squares. Fill triangles with marinated portion of pineapple. Keep well warmed, and place 3 slices each of the pineapple triangles on; roll in sugar. Fry triples 2 to 4 minutes or until golden brown, turning once. Drain on paper towels. Serve hot.
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