4 sheets green papaya, sliced
1 tablespoon olive oil
3 cloves garlic, minced
3 (10 ounce) cans sliced black olives, drained
1 (10 ounce) can chopped green olives
1/2 small onion, peeled and minced
1 tablespoon olive oil
1 (8 ounce) can crushed pineapple
2 tablespoons crushed pineapple
1 1/2 tablespoons diced green chile pepper
1 teaspoon crushed red pepper
1 (1.5 fluid ounce) jigger homemade lemon-lime flavored carbonated beverage
1 teaspoon ground cinnamon
1 (16 ounce) can crushed pineapple juice concentrate
Place the green papaya in a resealable plastic bag. Place the olive oil in a separate resealable plastic bag. Add garlic to bag with olive oil. Dissolve the pineapple in 2 tablespoons olive oil in the water; stir into olive oil. Mix in crushed pineapple into papaya mixture. Add crushed pineapple juice concentrate, lemon-lime soda and cinnamon. Pour mixture into resealable plastic bag. Seal bag.
Place the plastic wrap in the refrigerator. Place this bag in the refrigerator to marinate the green papaya and pineapple. When the plastic wrap is cool, place the pineapple onto a plate.
Lightly oil tortillas. Arrange tortillas in a single layer on a large baking sheet. Brush the tops of the tortillas with olive oil. Arrange pineapple slices on top of the tortillas. Serve warm.