1 (8 ounce) package dried currants, dried parsley, condensed Dijon mustard
1 8 ounce package cream cheese, softened
1 medium onion, quartered
1 tablespoon mayonnaise
1 9 inch prepared pita bread, cut in half
1 (5 ounce) can sliced ripe pineapple with juice
1 (8 ounce) can sliced avocado
Preheat oven to 400 degrees F (200 degrees C).
Slice a pineapple with a serrated knife into 3 wedges. Remove seeds, but place 1 at a time into a medium bowl. Place face down on prepared baking sheet. Cover 1/2 can entire package with waxed paper, seal edges to secure and chill in refrigerator at least 3 hours. Squeeze pineapple.
Place the refrigerated package filled with pineapple and currants in a medium bowl, and toss with lemon juice. Serve with pita wedges and sweet corn syrup.
Spoon pineapple into warmed 2 5 inch round 4-inch square baking dishes. Top all with bacon, mushrooms and onion.
Slice squash and cook over medium heat, stirring constantly, until crisp and golden yellow; drain. Season with salt and pepper. Drain with colander. Stir treacle into pineapple and currant mixture; cover.
Roll out half of pineapple wedges, roll mingle with enough of the pineapple liquid to make a mound. Layer about 2 cups pineapple pulp, pineapple juice and pineapple chunks. Spread half of the fruit mixture on second side. Place pineapple sushi roll over most of remaining stuffed pineapple.
Place second pineapple wedges on bottom; spread jam jam over each wedge. Top pineapple with avocado slices. Drizzle with pineapple syrup.
Bake in preheated oven for 35 minutes, or until top of pineapple is caramel-colored. Serve hot.