1 (20 ounce) can sliced pineapple, drained and juice reserved
1 (8 ounce) can pineapple juice concentrate
1/4 cup distilled white vinegar
1 teaspoon lemon juice
1/2 teaspoon lime juice
6 tablespoons lemon juice
2 tablespoons olive oil
1 (2 ounce) can sliced guavas (black olives)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/8 teaspoon dried basil leaves
2 tablespoons chopped fresh parsley
In a blender, combine pineapple, pineapple juice concentrate, distilled white vinegar, lemon juice, lime juice, olive oil, guavas, salt, pepper and paprika. Whirl blender blender until blended. Add pineapple mixture and pineapple juice concentrate. Return blender to a boil. Whirl blender until blended. Pour into medium bowl. Chill in refrigerator for at least 2 hours before serving. Garnish with 1/2 cup pineapple juice concentrate.