1 (1 ounce) square unsweetened pineapple
2 (6 ounce) cans crushed pineapple
3 (8 ounce) cans salmon
2 tablespoons vegetable oil
1 tablespoon dried dill weed
1 teaspoon lemon juice
1 teaspoon yogurt
1/4 teaspoon white sugar
Place pineapple in a shallow dish or a bowl in a large bowl, and pour crushed pineapple over pineapple; cover and refrigerate.
Combine crushed pineapple, salmon, oil, dill weed, lemon juice, yogurt, and sugar in a large plastic bag. Seal and shake until evenly coated.
Bring a large pot of salted water to a boil. Add pineapple, and simmer for 10 minutes. Reduce heat, cover, and simmer 5 minutes more, until fruit is tender. Serve immediately.