Inspired by a tropical pina colada, these fruit kabobs will get you well on your way to island time.
Who says you can’t chew your booze? For this springtime spirit I have created a Pina Colada Kabob, which offers skewered pineapples with a punch. The combination of cherries, rum-soaked pineapple and coconut takes you directly to an island state of mind — Topsail Island, that is.
The traditional pina colada is a cocktail made with rum, cream of coconut and pineapple juice, and it typically has a maraschino cherry for garnish.
I recently attended an island-themed awards banquet where I got the idea for these boozy kabobs. At the event they had a tiki bar with grass hanging all over the front, a large tiki god carved out of wood sitting on the bar, plastic hula girls on each side, lava stones on the bar top and bamboo lining the sides.
They had a list of drink selections in a clear display as well as a few brightly colored fruit snacks sitting on the bar — one of which was pineapples on toothpicks sprinkled with what looked like coconut. I wasn’t going to pass that up.
I took one pineapple toothpick, and a pina colada explosion occurred in my mouth. I was surprised at the taste and impressed with the uniqueness of the flavors. I knew I had to create something similar.
My version involves a few more ingredients and goes a bit further with the pina colada idea, but these are so delicious and worth every step.
It is fair to say that a few of these bites has the same effect as a full cocktail because after four or five, I was ready to do the hula. Try these for yourself, and enjoy the fun of chewing your booze.
| Servings | kabobs |
- 1 whole fresh pineapple peeled and cored
- 2 cups white rum
- 1 can cream of coconut cold
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup shredded coconut toasted
- 16 maraschino cherries
- 16 toothpicks
Ingredients
| |
- Chop the pineapple into 16 cubes. Place in a bowl and cover with rum. Store in the refrigerator for at least two hours (or up to overnight) to infuse the pineapple with alcohol.
- Drain the pineapple. (If you are like me, you will want to store the drained pineapple infused rum in an airtight jar and reserve for future cocktails)
- Empty the cream of coconut into a large bowl and stir well to mix. Add the heavy cream and the sugar. Beat until fluffy and holds soft peaks, about 3 minutes.
- Onto a toothpick, skewer a maraschino cherry then a boozy pineapple cube.
- Dip the bottom of the pineapple into the coconut cream mixture, then dip in shredded coconut to coat.
- Refrigerate until ready to serve.
