1 cup canola oil
1/2 cup brown sugar
1 (1 ounce) square unsweetened pineapple juice
1 (8 ounce) can sliced ripe olives
Heat oil in a skillet over medium heat. Stir in brown sugar. Stir in pineapple juice; cover and cook for about 2 minutes. Remove from heat; stir in olives. Serve over rice.