1-1/2 lb. sauerkraut, rinsed and drained
3 green onions, thinly sliced, white and green part
3 TB vegetable or extra virgin olive oil
1 can (8 oz.) pineapple bits, drained, (save 1 TB juice)
Ground balck pepper

1. Wash the sauerkraut several times. Drain thoroughly and dry. Chop the sauerkraut into a finer chop, if desired. Add to a large salad bowl.
    
2. Add the green onions, pineapple bits with 1 tablespoon of pineapple juice and several grinds of the black pepper.
    
3. Toss all the ingredients, cover and chill.
    
4. Toss again just prior to serving.