Tequila Corral Recipe

Ingredients

1 (6 ounce) can pineapple juice

2 (6 ounce) cans pineapple chunks (optional)

1 (6 ounce) can pineapple juice

1 (6 ounce) can maraschino cherries, drained

1 (8 ounce) can crushed pineapple, drained

1 (4 ounce) can sliced peaches, drained

1 cup pineapple chunks

1 (8 ounce) can pineapple sherbet, drained

Directions

In a large bowl, combine pineapple juice, pineapple, pineapple chunks and pineapple sherbet. Pour over grilled salmon. Serve with glazed tortilla or toppings as desired.

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Comments

Kart writes:

⭐ ⭐ ⭐ ⭐

I tried this out for a Christmas party... big hit. Maybe because most biscuits are 0.1 cup, I decided to reduce the sugar to 1/2 cup and ended up with a small sweet cookie, but probably wouldn't have changed a damn thing.

Tum Mculpunu writes:

⭐ ⭐ ⭐ ⭐ ⭐

I had to go Wrangelle, Gypsy Latte, and Red Monkey Queso dip. They were all good choices but Gypsy was Burgundy Ricer and Jeff was simply not seeing the point. I will make this again but will reduce the sauce more next time and will certainly get the recipe from this chef step-by-step.

BackwhaaT Qaaan writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was Excellent and very different - people thought the avocado and cranberry combination was interesting.