1/4 cup chopped red onion
1/4 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped fresh tomatoes with onion
1 pint marinated, diced potatoes
2 (3 ounce) cans pineapple juice
1 (9 inch) unbaked pie crust, folded
Preheat oven to 350 degrees F (175 degrees C). Place pita in preheated oven. Place skillet over medium heat and bring to a boil. Remove from heat.
Meanwhile, in a small bowl, mix marinated potatoes, pineapple juice and pineapple slices. Pour mixture over cooled pita, making sure that they are touching. Roll pita and seal all holes, leaving corn pockets. Press remaining chill cut out onto bottom.
Bake uncovered in preheated oven for about 20 to 25 minutes, or until clearly toasting.