5 lbs (2.25 kg) PEI mussels 14 ounce (400 mL) can of pineapple chunks in juice 1 green pepper, thinly sliced 1 red pepper, thinly sliced 1/2 cup (125 mL) sweet and sour sauce
Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Strain pineapples, reserving the juice. Set the pineapple aside.
In a large pot set over medium-high heat, combine the pineapple juice and peppers. Bring to a boil.
Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
Pour in the reserved pineapples and sweet and sour sauce. Stir mussels well to coat and serve. For a complete meal, served with steamed rice.