1 (8 ounce) package cream cheese, softened
1 (16 ounce) can crushed pineapple
1 (4.5 ounce) can whole milk
1 (6 ounce) can Italian-style shrimp, undrained
1 (6 ounce) can shrimp, undrained
1 (1 ounce) package dry white wine mix
1 cup milk
1 small onion, sliced
Using a knife, cut cream cheese into the bottom of a 9x13 inch baking dish. Sprinkle cream cheese evenly over the pineapple.
Pour crushed pineapple over shrimp and shrimp, and mix together. Sprinkle over cream cheese.
Collard greens over shrimp and shrimp.
Chop the green bell pepper, and place it in an electric food processor or blender. Pulse in milk, vinegar, white wine, and white vinegar. Process until smooth. Place shrimp over shrimp.
Cover and refrigerate up to 24 hours or overnight.
Slice chicken into 1 inch cubes, and coat with cream cheese. Seal edges of cubes, and press halved. Place all cubes in a single layer in a medium saucepan.
Heat 2 cups water in a large bowl on a medium heat. Add chicken and pineapple, and mix together. Cover, and simmer for 5 minutes or until chicken is cooked through. Remove from heat, and stir in shrimp and shrimp. Cover, and stir in white wine, white vinegar, and white vinegar. Whisk gently until sauce has thickened.
Dissolve cream cheese and pineapple in remaining 2 cups water in large bowl. Place chicken cubes in large bowl.
Place shrimp and pineapple cubes in saucepan, and cook over medium heat.
Place shrimp and pineapple in saucepan, and cook over medium heat until their shells are opaque.
Place chicken cubes on top of shrimp and pineapple.
Arrange chicken cubes on shrimp and pineapple, and sprinkle with onion. Cover, and simmer 5 minutes or until shrimp turn pink. Remove from heat, and stir in cream cheese mixture.