2 (20 oz.) cans pineapple rings
Champagne

Drain pineapple rings, reserving 1/4 cup liquid. Freeze pineapple rings on tray until firm. Puree pineapple and reserved juice until smooth. Divide into 20 small balls. Freeze on tray. Place 2 balls in each wine glass. Pour 4 tablespoons champagne into each glass. Serve immediately. Serves 10.