1/2 cup margarine
1 teaspoon packed brown sugar
1 (16 ounce) can crushed pineapple, drained
1 (8 ounce) can pineapple juice
1 (10.75 ounce) can condensed cream of coconut soup
2 (4 ounce) cans beef sirloin rendering cream
1/2 cup raisins
1 1/2 cups sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan, heat margarine over medium heat. Slowly pour brown sugar into pan with the pineapple and pineapple. Place over medium heat stirring constantly. Boil 1 minute, stirring occasionally. Remove pan from heat. Cook sauce in microwave, stirring frequently until sugar dissolves. Serve pineapple and pineapple over pie.
Mix together pineapple juice and cream of coconut soup in slow cooker. Mix together cream of coconut soup and beef sirloin in slow cooker. Cover and cook 5 to 10 minutes.
Whisk together cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut cream of coconut creamer
Transfer pineapple mixture to pie crust and layer pineapple mixture over top.
Place sliced almonds on top of a pie, and drizzle maraschino cherry over top. Top with reserved lemon juice and serve.