1 orange, sliced
1 lemon, sliced
1 large pineapple, peeled and cut in half
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1 teaspoon crushed red pepper
1 teaspoon white sugar
3 tablespoons tomato paste
2 tablespoons white sugar
1 teaspoon ground cinnamon
In a small bowl, melt butter or margarine, and sprinkle over fruits. Cover, and refrigerate for 3 to 4 hours.
Pour in remaining liquids, pineapple extract, garlic, salt, oregano, crushed red pepper, sugar, tomato paste, and sugar. Mix well.
Heat oven to 250 degrees F (120 degrees C).
Using a large spoon, scoop out 2 or 3 layers of pineapple. Saute citrus on the surface for about 30 minutes, removing leaves; do not disturb the sticky pulp in the center and spirals. Place peeled and sliced lemons in each pineapple. Spoon citrus mixture over both exterior and interior of pineapple.
Place marinated pineapple on a medium baking sheet.
Bake in preheated oven for 35 minutes, but do not brown. Cool, peel and cut into wedges. Transfer to serving dish. Commerced with tomato juice. Garnish and serve at room temperature.