1 large ripe pineapple
1/4 onion, chopped
2 tbsp butter
1/4 cup sugar
2 tbsp vinegar
1 tbsp soy sauce
1 tsp dry mustard
1 tbsp corn starch
1 can (5-oz) water chestnuts,
drained and sliced
2 cans (16-oz each) green
beans, sliced
3 maraschino cherries, halved
Cut pineapple in half, keeping leaves intact and cutting through them. Loosen pineapple from shell, being careful not to puncture it. Core and dice pineapple to make 1-1/2 cups. Reserve 1/3 cup juice. Saute onion in butter until tender.
Stir in sugar, vinegar, soy sauce and mustard. Combine corn starch with pineapple juice and stir into onion mixture. Bring to a boil, stirring constantly. Add pineapple, water chestnuts and beans. Heat through. Spoon into empty shells and garnish with cherries. Serves 10-12.
