Fresh Pineapple Rum Drinks Recipes

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PINEAPPLE-RUM COCKTAIL

Celebrate warmer breezes by sharing a tropical combo: fruity rum drinks and Chicken Satay Skewers with a spicy peanut sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 4



Pineapple-Rum Cocktail image

Steps:

  • In a large pitcher, stir together pineapple juice, spiced rum, and lime juice. Refrigerate until chilled. Serve over ice, garnished with lime slices.

Nutrition Facts : Calories 226 g, Protein 5 g

1 can (46 ounces) pineapple juice
2 cups spiced rum
1/2 cup fresh lime juice (from 6 to 8 limes)
Lime slices, for garnish

FRESH PINEAPPLE RUM

Update your favorite rum drinks with fantastic tropical flavor or simply upgrade that so-so bottle of rum to something refreshingly delicious - this recipe is super easy! Infused rum keeps for up to 6 months.

Provided by Matt Wencl

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time P7DT10m

Yield 16

Number Of Ingredients 2



Fresh Pineapple Rum image

Steps:

  • Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
  • Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
  • Strain out pineapple before serving.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 2.9 g

1 ripe pineapple - peeled, cored, and cut into chunks
1 (750 milliliter) bottle gold Barbados rum (such as Mount Gay® or Trader Joe's® Rum of the Gods)

FRESH PINEAPPLE WITH RUM SAUCE

Make and share this Fresh Pineapple With Rum Sauce recipe from Food.com.

Provided by JackieOhNo

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6



Fresh Pineapple With Rum Sauce image

Steps:

  • Heat half-and-half and brown sugar in heavy medium saucepan over medium heat to simmering.
  • Whisk about 1 cup hot half-and-half into egg yolks, then whisk yolks into remaining half-and-half. Cook, whisking constantly, over low heat until slightly thickened, 7-10 minutes. Strain through sieve and let cool to room temperature. Stir in rum and refrigerate covered.
  • Cut tops and bottoms from pineapples and cut away peels and eyes. Quarter lengthwise. Remove cores and cut each quarter lengthwise in half. Spoon sauce over pineapple and garnish with mint sprigs.

2 cups half-and-half
1/3 cup packed light brown sugar
6 large egg yolks, lightly beaten
1/4 cup light rum
2 pineapple (large and ripe)
fresh mint sprig (to garnish)

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