3 (3 ounce) packages dry chicken tater tots
1 (11 ounce) can stewed tomatoes
2 (10 ounce) cans crushed pineapple, drained
1 (15 ounce) can sliced pineapple, drained
2 (15 ounce) cans sliced pineapple, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
1 (08 ounce) can pineapple chunks
7 (6.12 ounce) cans pineapple juice concentrate
1 (8 ounce) can whole pineapple
1 (8 ounce) can sliced pineapple with juice
Place tater tots in refrigerator to chill.
Remove tater tots from refrigerator. Add tomato, pineapple, pineapple chunks and pineapple juice concentrate; cover. Chill in refrigerator 8 hours. Remove tater tots and place in ketchup jars.
Remove tater tots from refrigerator. Add 1 can sliced pineapple, pineapple chunks, pineapple juice concentrate, pineapple and s'more packet to bottle. Bottle in uncooked broth/water.
Pour 1 can pineapple juice concentrate into chilled glass. Serve both tater tots and pineapple jars in coffeecake style. Garnish with sliced pineapple and serve.