Chew Your Booze

by | May 12, 2023 | Recipes, Southern Sandi

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.

Photography by James Stefiuk 

Print Recipe
Pina Colada Kabobs
Inspired by a tropical pina colada, these fruit kabobs will get you well on your way to island time.
Kabobs Pina Colada
Course Cocktail, snack
Cuisine cocktail
Servings
kabobs
Ingredients
Course Cocktail, snack
Cuisine cocktail
Servings
kabobs
Ingredients
Kabobs Pina Colada
Instructions
  1. 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.
  2. 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)
  3. 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.
  4. Onto a toothpick, skewer a maraschino cherry then a boozy pineapple cube.
  5. Dip the bottom of the pineapple into the coconut cream mixture, then dip in shredded coconut to coat.
  6. Refrigerate until ready to serve.

About the author

Sandi Grigg

Sandi Grigg

Growing up in a small town in the foothills of North Carolina and attending the University of North Carolina at Charlotte, I always dreamed of working on the coast. I earned my degree in Marketing/Branding and started to build a life with my spouse and son. Together, we enjoy fishing, going to hear live music and spending time with family. At home I love to cook and write recipes, take on DIY home improvement endeavors and grill out with friends. Being a part of the Carolina Marketing Company team has showed me that you really can enjoy your job, and we feel like a family. I am truly grateful to have a career I love.
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