Put all ingredients in blender; puree until creamy.
Makes 2 non-alcoholic drinks, or add rum to taste.
Garnish with pineapple stick or fresh mint.
Mix all juices with a few ice cubes; shake well and pour into a tall highball glass.
Add Club Soda and then add grenadine.
Decorate rim of glass with slice of pineapple and/or orange.
Pour drinks into 4-quart ice cream churn.
Mix condensed milk and pineapple into the drinks.
Churn as directed on your ice cream churn.
Combine rum, vodka & schnapps in a shaker that's half full of ice & shake till frosty.
Pour into highball glass then add cranberry & pineapple juices.
Garnish with fruit on cocktail pick & serve.
Drain the pineapple slices and set the syrup aside.
Set aside 2 of the pineapple slices and freeze the remaining 8 slices until firm.
Blend together the frozen pineapple slices, pineapple syrup, sugar and coconut cream until smooth.
Add the ice and continue blending till you reach the desired consistency.
Pour into serving glasses and garnish each glass with toasted coconut and pineapple slices.
Serve chilled.
pour 1 cup of the pineapple juice and freeze it until
Put the coco lopez, ice, and pineapple juice into a blender. Blend for 30 seconds (or until your blender breaks up most of the ice). Then add the pineapple chunks and blend for another 10 seconds. Enjoy!
ore. For the chutney, combine pineapple, cider, onion, cinnamon, and pepper
separate bowl mix non-alcoholic beer, egg and oil until
Blend orange juice, pineapple and orange rind in a blender for 20 seconds.
Add ice cream and blend 10 seconds more.
Makes 2 drinks.
hunk or shred for crushed pineapple. The shredded with fill less
In a saucepan combine the sugar with 2 cups water, bring the mixture to a boil over moderately high heat, stirring until the sugar is dissolved, and simmer the syrup, undisturbed, for 10 minutes.
Let the syrup cool 1 hour in fridge and stir in the pineapple juice, the seltzer, and the lemon juice.
Pour the mixture into tall glasses filled with ice cubes and garnish the drinks with the lemon slices and the mint sprigs.
Mix pineapple juice, cream of coconut and rum.
Blend in fine ice.
Pour into large glass.
Garnish with pineapple slices. Insert straw for your drinking pleasure.
Put some crushed ice in a blender and add the rum, cream and juices.
Blend at high speed for 15-20 seconds.
Pour into a hurricane glass.
Decorate with a slice of pineapple and a cherry.
Enjoy!
Place the pineapple juice, apricot juice, ginger beer, soda water and lime juice in a large mixing jug and stir to combine. Pour into a serving jug and add the ice and lime slices. Serve immediately.
NB/Leftover punch can be frozen in a shallow tray to make a granita or slushie. Freeze until just set, then run a fork through the mixture to separate the ice crystals.
Mix juices and pour into tall glass filled with ice.
Garnish with a slice of pineapple and a maraschino cherrie.
Into a punch bowl, pour the pineapple juice, white soda and champagne or sparkling grape juice.
Add ice cubes.
Stir.
Makes one punch bowl full.
Boil water and sugar until sugar dissolves.
Stir in cranberry, pineapple and orange juice.
Chill.
Add lemon-lime soda juice before serving.
Place first 4 ingredients in a tall glass.
Add ice to top of glass and fill with champagne.
Garnish with a slice of orange, a cherry or slice of pineapple.
Serve with a straw.
Pour the vodka, light rum and dark rum into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a highball glass filled with ice cubes.
Add Sprite and a splash of pineapple juice.
Add a twist of lime (or lemon), and serve.