1/4 cup lemon juice
1 (10 ounce) can diced pimento peppers, drained
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) can crushed pineapple, drained
1 egg, beaten
1 cup sour cream
Place lemon juice, pimento peppers, garlic powder and salt in small mixing bowl; stir in pepper and pineapple. Cover and refrigerate overnight.
Beat egg in small bowl; spread over pimento. Grill pimento peppers and pineapple on both sides until lightly browned. Crumble sour cream into mason jars and refrigerate until serving.