2 (10 ounce) cans crushed pineapple, drained
2 cups shredded Cheddar cheese
2 eggs
2 tablespoons cider vinegar
4 potatoes, peeled and cut into 1/2 inch cubes
1 onion, sliced
4 pita pockets
In a frying pan, combine pineapple, cheese and eggs. Place the potatoes into small, heat-proof dish. Pour vinegar over potatoes, stiring occasionally to prevent sticking. Cover and steam for about 20 minutes. Flip the potatoes over and arrange them on a warm, lightly greased grate. Continue to stir and steam for another 10 minutes.
Pour the pineapple mixture over the potatoes. Mix in onion slices, apple sandwiches and onions. Gently fold in sliced potatoes.