Hawaii is a magical place. We’ve been fortunate to travel there on a number of occasions, and back in the day, the pineapple fields on the Islands were amazing to see. There are still some there, but not like it used to be. As a matter of fact, Lanai was known as “The Pineapple Island” not so long ago. None the less, pineapple is a staple in the Hawaiian diet, and the cookbooks have pineapple all through them. This appetizer came from, appropriately, “The Pineapple Cookbook.”
1 Can of salmon, skin and bones if any removed.
1 – 20oz can of pineapple tidbits, drained
8 oz cream cheese
10 black olives chopped
1 small onion, minced
2 tablespoons parsley
Dash of cayenne pepper
Celery sticks or crackers
Combine the finely chopped salmon with the remainder of the ingredients, and serve with the celery or crackers. You might refrigerate for an hour before serving, but not necessary.