SMOKED PINNEAPLE BUTTER LOG
Source: NUEVO CUBANO COOKING, New Fusion Recipes from Florida by Sue Mullen

Use as dip for barbecued lobster, prawns or scallops.

8 oz butter, softened
4 oz tinned pineapple, drained and finely chopped
1 tsp liquid smoke

When butter has reached room temperature, beat all ingredients in a small bowl.

Transfer mixture in the shape of a 12 inch log onto a piece of freezer paper or plastic wrap and roll up twisting the ends like a party popper to seal. Freeze until firm.