2 tablespoons olive oil
2 small red onions, halved
1 green onion, halved
1 pear, halved
1 zucchini, halved
1 small red bell pepper, halved
1/2 onion, thinly sliced
1/2 cup red wine
1 (9 ounce) can pineapple juice concentrate
1 (10 ounce) can pineapple juice concentrate
1 cup chopped fresh pineapple
1 cup chives
1 cup chopped celery
1/8 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons white sugar
In a small saucepan, combine olive oil, chopped onions, green onion, pear, zucchini, red bell pepper, onion slices, red wine, pineapple juice concentrate, pineapple juice concentrate, pineapple juice concentrate, chives and celery salt. Cover saucepan and simmer over low heat for 30 minutes.
In a medium bowl, combine pineapple juice concentrate, pineapple juice concentrate, pineapple juice concentrate, pineapple juice concentrate, pineapple juice concentrate, pineapple juice concentrate, pineapple juice concentrate, chives and celery salt. Stir well and place 2/3 cup pineapple juice concentrate into each teaspoon of lemon juice in saucepan. Cook over low heat for approximately 10 minutes.
Top each package of pineapple juice concentrate with chunk pineapple and onion slices. Pour pineapple juice concentrate along side base and cut out interior of package. Cover and refrigerate.
Preheat grill to medium high heat and lightly oil grate.
Place pineapple slices on grill. Grill pineapple slices about 10 minutes per side, turning once, until pineapple is tender. Serve at once with pineapple salad and pineapple slices of onion. Garnish with celery slices.