1 (18 ounce) can crushed pineapple, drained
2 (6 ounce) cans white sugar
1/3 cup vegetable oil
1/2 teaspoon salt
Dip pineapple in water, and place in sterilized container. The water must be completely covered. Allow to stand for 1 hour in warm water.
Heat vegetable oil in a saucepan over medium heat. Pour over pineapple in hot water, stirring. Cook and stir until pineapple is completely submerged in oil. Gradually stir in salt.
Pour pineapple mixture into the mold, and refrigerate for several hours.