1 1/2 pounds spaghetti
1 (2.5 ounce) can crushed pineapple with juice
1 (4 ounce) can pineapple juice concentrate
1 cup vinegar
1 cup olive oil
Bring a large pot of water to boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and serve.
Place crushed pineapple in a large bowl, and pour juice into pan. Stir pasta, pineapple and pineapple concentrate over pineapple and pineapple; refrigerate pineapple.
In a large bowl, mix vinegar, olive oil and pineapple. Pour over pasta mixture.