2 (10 ounce) cans pineapple chunks
2 cups sweet pickle relish
2 tablespoons lemon juice
2 tablespoons white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (16 ounce) can sliced pita breads, diced
1 1/2 teaspoons lemon zest
1/3 cup melted butter
Bring a large pot of water to a boil. Add pineapple chunks and puree; cook, stirring constantly, for 4 to 5 minutes.
In the middle of a large skillet, combine sweet pickle relish, lemon juice, sugar, cinnamon, nutmeg, pita breads and lemon zest. Place pineapple mixture over all, and brush with butter. When pudding is well blended, turn to coat. Cover pan tightly with aluminum foil. Cool completely.
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