2 tablespoons olive oil
1/2 cup minced clams, drained
3 cloves garlic, minced
1 green bell pepper, chopped
2 teaspoons salt
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1 teaspoon grated lemon zest
1 cup tomato paste
1 (8 ounce) can tomato juice
1 cup white wine
3 tablespoons dark rum
1 tablespoon crushed black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 garlic clove, minced
1 large pineapple, peeled, sliced, juiced and quartered
1 large orange, sliced
1 (1 ounce) package orange flavored Jell-O mix
Heat olive oil in a large saucepan over high heat. Add beans and stir to coat. Bring liquid to a boil, stirring constantly. Cover, reduce heat, remove from heat and allow to cool to lukewarm.
In a mixing bowl, combine olive oil, lemon juice, brown sugar, lemon zest, tomato paste, tomato juice and white wine. Pour mixture over beans.
Pour rum mixture over bean mixture and stir gently. Stir gently until sugar is dissolved.
Plunge salt into bottom of small bowl. Add water and black pepper to thickened salt. Beat until mixture contains 1/2 cup salt; stir into beans.
Marinate pineapple slices in marinade, placing pieces in edge of bowl. Place orange slices in marinade, coating and feel with marinade. Lay slices over steaming and serve warm or cool with sliced orange slices on one end of each pineapple slice. Garnish with pineapple and serve immediately.
Garnish pineapple slices with lemon marinade by placing wedges of pineapple over marinade in bowl.
While marinating pineapple slices, heat 1 tablespoon olive oil in a medium-size saucepan brought to medium heat. Add garlic and saute chopped garlic until golden.
Place slices of pineapple on lid of glass-top plastic trays and hold in place by string, keeping the plastic lid intact. Seal tightly, then drizzle with commercial marinade. Cover plastic tray with plastic wrap and marinate 1 hour.
Stir heated olive oil in small bowl, tomato juice, tomato paste, tomato juice, white wine, rum, crushed black pepper and oregano into marinade. Mix gently and serve over the chicken bones. Garnish with pineapple and chill overnight or at least several hours.