1 egg whites, beaten
1 small yellow onion, minced
2 tablespoons HERSHEY'S Cocoa Powder
1/4 cup heavy cream
1/4 cup white sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 tablespoons ham seasoning
Place egg whites into a small bowl until fully set.
Line a large baking sheet with aluminum foil. Roll one piece of the pineapple over foil, and place on baking sheet. Sprinkle with 2 lemon slices.
Layer the ham and 1/2 teaspoon lemon zest over pineapple on the sheet. Press pastry together so that pineapple and tomato crusts are coated evenly.
Bake for 30 minutes.
Remove pineapple from oven and place on serving dish. Cover and place at room temperature for 5 minutes. Raise heat until brown. Cool slightly, and refrigerate. Brush pineapple with egg whites and sprinkle with drizzle of sugar.
Cover and refrigerate overnight. Serve pineapple over chicken garnish with desired garnishings, shredded cheese, ham in tomato roll roll, shredded cheese, ham roll, sliced green onions and crushed garlic. Ensure that pineapple is covered.