3/4 cup olive oil
1/2 cup white sugar
1/2 cup kirsch
1 teaspoon grated lemon zest
1 teaspoon lemon zest
1 teaspoon lemon juice
1 (10 ounce) can Jamaica brand coconut
2 stalks celery, finely chopped
In a small saucepan, heat olive oil over medium heat. Stir in sugar, kirsch, lemon juice, lemon zest and lemon zest. With a slotted spoon, dip each piece of celery into that mixture. Place celery into the saucepan, and stir in coconut and olive oil. Bring just to a boil. Cover, and simmer.
Remove celery and coconut. Kirch will bubble from the mixture. Set aside.
Heat oil in a large skillet over medium heat. Saute pineapple in the skillet 2 minutes, then stir the lemon zest into the pineapple. Cook and stir 30 seconds, until the pineapple is golden and the citrus flavor is well-balanced. Remove from heat, and set aside.
Return celery and coconut to the skillet. Saute celery and coconut 3 minutes, stirring after each few seconds. Remove from heat. Return celery and coconut to the pan, and stir in the pineapple juice.
Bring all ingredients to a boil in a large pot. Cover, and simmer 1 1/2 minutes. Remove from heat, and stir in the pineapple, coconut and coconut. Allow to cool.