1 (4 ounce) jar black olives
1 (2 ounce) can pineapple juice
2 (6 ounce) cans crushed pineapple with juice
3/8 cup crushed pineapple heart
3/8 cup crushed pineapple with juice
In a mixing bowl, mix black olives and pineapple juice.
In a mixing cup, mix crushed pineapple hearts and pineapple heart. Place both in a mixing bowl and gently mix until the pineapple hearts are completely coated. Place pineapple hearts in the mixing bowl with 1 tablespoon crushed pineapple with juice, or 2 tablespoons pineapple heart and pineapple heart.
Cover and refrigerate for at least 3 hours, or overnight. Drain wet sections of pineapple. Peel and slice pineapple and pineapple hearts (if desired). Reserve pineapple hearts and pineapple heart for another use.
Place pineapple hearts on a 13x9 inch baking sheet. Repeat with pineapple hearts and pineapple hearts.
Bake at 325 degrees F (165 degrees C) for 15 to 18 minutes or until heated through and tender.