1 (14 ounce) can pineapple juice with juice
1 (5 ounce) can pineapple, drained
8 slices white bread, cubed
1 cup ketchup
1 cup vegetable oil
1 1/2 tablespoons salt
1 tablespoon acid-free beer yeast
1 pound lamb chops
In a saucepan, combine pineapple juice and pineapple. Pour over the pork chops.
While the pineapple juice is simmering, prepare bread cubes by placing on a large baking sheet. Heat the ketchup in a small saucepan; stir in the oil. Sprinkle with salt and pepper. Place the pineapple slices onto the bread cubes; stir constantly. Remove the chops from the saucepan and place them in a large bowl to cool completely. Place the meat on a platter. Let the pan drain for 30 minutes or until it is chilled. While the pork chops are chilling, place the pineapple slices on top of the chops. Remove 1 onion and slice. Place the pineapple slices on top of the chops. Spread the ketchup mixture over the meat. Return the chops to the saucepan and return to the pan to heat until the pineapple juices are absorbed and the liquid has completely evaporated. Return the chops to the pan and stir gently. Boil the remaining pineapple juice for 2 to 3 minutes, stirring gently before pouring over the meat.