1 (5 ounce) can chili verde packed
1/2 teaspoon garlic powder
5 tablespoons brandy
1 1/2 teaspoons orange juice
1 (8 ounce) can pineapple jelly
1 (16 ounce) can pineapple juice concentrate
25 sugar-coated pineapple wedges
2 tomato slices, sliced
2 tablespoons chopped fresh ginger root vegetables
In a blender, combine green chili, garlic powder, grape, orange juice concentrate, pineapple, oranges, pineapple wedges and tomato slices. Blend until smooth. Store crushed pineapple in refrigerator.