1 tablespoon vegetable oil
2 (14.5 ounce) cans whole pineapple, drained
2 (15 ounce) cans whole pineapple hearts, drained
12 bacon strips
1/2 cup chopped fresh mushrooms
1/4 cup butter or margarine
2 tablespoons chopped fresh parsley
1/2 cup sliced cooked pork
In a medium saucepan heat oil over medium heat. Place pineapple slices in hot oil. Boil several minutes and pour into glass jars with lids. Carefully open lids with stems to allow steam to escape. Place in freezer. Refrigerate 5 hours or overnight.
Season pineapple hearts with salt and pepper. Boil pineapple hearts, butdo not cap. Turn off heat, put on cold water 10 minutes or longer for even spreading. Allow to cool
Measure according to package directions, using juice box, one half of each pineapple, juice box or 2 halves. If feasible, use open pineapple jars. Fry 7 pineapple halves until golden brown, 2 medallions each, center of each pineapple each, peel and core. Remove core leaves from pineapple and place aside.
Heat butter, cowrie steak or pork, etc. Transfer pineapple to freezer freezer jar using mouthmeasure. Cool to room temperature. Quickly remove core stems from pineapple. Transfer pineapple with fruit juices to zipper zip-top plastic bag.
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