Do you ever have those moments of epiphany where you see something on television, and you can’t believe you haven’t tried it yet? Well that happened to me a few weeks ago when I was traveling for work. (This post contains affiliate links.)

I was sitting in my hotel room watching some random food show, and they were soaking all kinds of fruit in all kinds of booze. GENIUS!

One of the recipes they made was a Pina Colada Pineapple. At the time that one wasn’t the one that interested me the most, so I didn’t pay too much attention to it. I think they used your standard sweetened, shredded coconut flakes, which I am NOT a fan of.

Then I realized, I have this bottle of awesome rum from a good friend’s distillery, Distillery 36, and Trader Joe’s sells the perfect long cuts of pineapple that would make this whole process super easy (be sure to check out my other Trader Joe’s fave foods). Not only that, but there’s this new trend in toasted coconut chips that’s waaaaay better than the old school coconut. I knew I could get on board with that.

And then I decided that dehydrated raspberries would be the perfect thing to top this indulgent yet healthy treat off. I started with only a few. Then after taking a couple of bites, decided there needed to be more. Lots more. Too much perhaps, but I’m a go big or go home kind of gal.

I have to say that personally, I liked the Pina Colada Pineapple Skewers with more stuff on them. Overall, they were fun and delicious, as well as a big hit.

2 Thoughts on the Making of Pina Colada Pineapple Skewers:

1. I used light rum for these, but something more like a coconut flavored rum (think Malibu) would be good as well. It kind of pains me to say that because my friend’s rum is so good, but these puppies are STRONG! You get a very distinct taste of the alcohol you soaked the fruit in, which makes sense. So if you would prefer a more mellow flavor, you might want to try something in the Malibu family.
2. A couple of hours for the fruit to soak in the rum is probably plenty. I let these soak in for 4 hours and they were super strong. Not necessarily a bad thing for some:)

How to Make Pina Colada Pineapple Skewers – Serves 8

Ingredients

• 8 Pineapple Spears – Precut Preferably
• 2 Oz Freeze Dried Raspberries (side note, I can’t believe you can buy Trader Joe’s Freeze Dried Raspberries from Amazon!)
• 12 Oz Can Coconut Cream
• 2 OZ Toasted Coconut Chips
• 1 Bottle Rum – To make these virgin, follow all the instructions except those that involve the rum.
• 8 Inch Bamboo Skewers

Directions

1. Start by skewering each pineapple spear
2. Place them pineapple down in a 1 gallon pitcher (skip this step for making virgin)
3. Pour the rum over the pineapple skewers until it covers most of them (skip this step for making virgin)
4. Place in fridge and let soak for 2-4 hours
5. Take them out and put on a plate or platter (now you have pineapple infused rum to pour into a mason jar and save for later)
6. Shake the can of coconut cream, and drizzle about 1/4 of it over the pineapple (I tried refrigerating the coconut cream to thicken it up a bit, it only separated. I also tried whipping it to thicken it up, which did nothing.)
7. Now sprinkle the freeze dried raspberries, and coconut chips over the pineapple skewers – slightly crushing with your hand as you sprinkle
8. Voila, enjoy!

Pina Colada Pineapple Skewers – A Delicious Boozy or Virgin Treat

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Ingredients

• 8 Pineapple Spears - Precut Preferably
• 2 Oz Freeze Dried Raspberries
• 12 Oz Can Coconut Cream
• 2 OZ Toasted Coconut Chips
• 1 Bottle Rum - To make these virgin, follow all the instructions except those that involve the rum.
• 8 Inch Bamboo Skewers

Instructions

1. Start by skewering each pineapple spear
2. Place them pineapple down in a 1 gallon pitcher (skip this step for making virgin)
3. Pour the rum over the pineapple skewers until it covers most of them (skip this step for making virgin)
4. Place in fridge and let soak for 2-4 hours
5. Take them out and put on a plate or platter (now you have pineapple infused rum to pour into a mason jar and save for later)
6. Shake the can of coconut cream, and drizzle about 1/4 of it over the pineapple (I tried refrigerating the coconut cream to thicken it up a bit, it only separated. I also tried whipping it to thicken it up, which did nothing.)
7. Now sprinkle the freeze dried raspberries, and coconut chips over the pineapple skewers - slightly crushing with your hand as you sprinkle

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https://thesearchforimperfection.com/pina-colada-pineapple-skewers-delicious-boozy-virgin-treat/

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