Blue Hawaiian With Coconut Rum Soaked Pineapple

Happy Hump Day! I have such a fabulous recipe for you this week, that I even impressed myself with this one. This is great if you are either going to a party and need to bring something, or are having one yourself. The recipe is in 2 parts, so I highly recommend putting part 1 together the day before your event. Are you ready? Here we go!

Felicity Huffman's What The Flicka? - Coconut Rum Soaked Blue Hawaiian

1 fresh pineapple, cut into bite sized pieces
16 ounces of coconut rum

After cutting up your fresh pineapple, place the pieces into a large bowl and pour 16 ounces of coconut rum over top. Seal bowl with either a lid or foil and refrigerate as long as possible; preferably overnight. Keep this in mind—the longer it soaks, the more rum-soaked the pineapple becomes 🙂 The next day, just before your gathering, strain pineapple over a container and reserve the rum. You will need it!

Felicity Huffman's What The Flicka? - Coconut Rum Soaked Blue Hawaiian

Bottle of Blue Curacao
Larger can of pineapple juice
Coconut Rum, that is now infused with pineapple

Now this recipe will be done to taste, as you may not have the same amount of coconut rum left that I had. So, in a chilled pitcher, add ice, coconut rum, pineapple juice, and blue curacao. It will be very similar to a Blue Hawaiian, but again, made to taste. If you’d prefer a frozen drink, simply add all ingredients to a blender and pulse until slushy.

Next, impress your guests by presenting them with the coconut rum soaked pineapple as an appetizer or dessert, and the cocktail you have made from infusing coconut rum with pineapple. I guarantee they will be singing songs of praise to you. And if they don’t? You probably need to consider getting new friends 😉