1/2 cup white sugar
1 teaspoon ground black pepper
5 green onions, chopped
1 (5 ounce) can sliced ripe olives, drained
1 (1 ounce) package instant salsa mix
ΒΌ cup olive oil
1 (10 ounce) can crushed pineapple with juice
4 cloves garlic, minced
1 (2.75 ounce) can sliced ripe olives, drained
1 (8 ounce) can creamed corn
1 (8 ounce) can sliced ripe olives, drained
Heat olive oil in a medium skillet over medium heat. Stir in crushed pineapple with juice, and cook over medium heat until pineapple is thoroughly cooked. Stir in garlic and slice oranges. Pour corn in a medium bowl, stirring to break up crystals. Stir in 1/2 lemon/1/2 lime zest mixture, adding a bit more lemon juice if desired. Spread evenly into oven. Bake 15 minutes, stirring occasionally.
Top with pineapple, garlic, orange slices and sliced olives. Bake 5 to 7 minutes, stirring occasionally. Cover; refrigerate overnight.