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Another original recipe from Robert and Shama’s kitchen


  • 1 can well drained pineapple tidbits
  • ¼-1/3 cup Di Olivas Extra Virgin Olive Oil
  • ¼ cup sun-dried tomatoes packed in oil (cut thinly in julienne style)
  • 2-4 cloves chopped garlic
  • 2/3 tbs of freshly chopped basil

(ALL “measurements” are approximate)


  1. Heat oil in a skillet and then add well drained pineapple. Cook for a few minutes until pineapple starts to become soft. Add garlic and cook for a few more minutes, add tomatoes, cook for a few more minutes, add basil stir for another minute or so and remove from heat. Let cool and place in a glass bowl. After it has cooled, cover and refrigerate.
  2. Serve over fresh Italian bread, it can be toasted if you wish, but not necessary.

Let me know if you can think of a better name for this. I came up with this about 10 years ago and never actually named it, but since it was inspired by bruschetta and is made with pineapple, I thought Tropischetta might be a decent name.

Good luck and let me know if you liked it.

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