3 tablespoons vegetable oil, divided
1 large onion, thinly sliced
1 (6 ounce) can diced celery
1/2 cup chopped onion
1 (6 ounce) can crushed pineapple, drained
2 stalks celery, chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1/2 teaspoon dried thyme
1 petite white onion, chopped into 1/4 inch rounds
1 bay leaf
In a medium saucepan, heat 2 tablespoons oil over medium heat. Add onion, celery, onion, pineapple and salt. Bring to a boil, stirring to dissolve sugar. Reduce heat, cover and simmer for 5 minutes.
Remove pan from heat and stir in the pineapple, celery, salt and pepper. Set aside.
Return pan to heat and add the thyme, celery, salt and white onion. Cook for 2 more minutes, stirring constantly. Stir in the bay leaf. Bring to a simmer. Remove from heat and stir in the bread crumbs.