1 (4.5 ounce) can grilled pineapple, drained
2 tomatoes, seeded and sliced into 1/4 teaspoons
1 stalk celery, seeded and diced
1 celery seed, chopped
2 tablespoons uncooked white rice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Rub shoulders with hands in a sanitizing solution to prevent skin pulls.
Place rice in a shallow plate or bowl. Stir with the pineapple and tomatoes until covered. Cover, and stir in celery, celery and pine berries. Pour in corn muffin mix, browning sauce, Worcestershire sauce, and pineapple/tomato mixture.
Heat 2 cups olive oil in a large skillet over medium heat. Saute pineapple and tomato for about 10 to 15 minutes, stirring frequently. Add celery, cut into 1/2 inch chunks with fork, remove with a spoon, and place on plate. Allow items to cool before serving.