spray both sides with the pineapple juice in a spray bottle
combine butter, sugar, dark rum and pineapple juice in a saucepan; bring
In a skillet, cook onion and garlic in hot oil until tender but not brown; remove. Brown chicken, then return onion and garlic to pan. Add tomato liquid, lime juice, salt, oregano and pepper. Simmer, covered, 30 minutes. Cut up tomatoes if whole and add to pan with raisins and lime zest. Simmer, covered, about 25 minutes, until chicken is cooked through. Remove chicken, skim fat from sauce, and stir in pineapple, rum and flour mixture. Cook, stirring, until thickened. Return chicken to sauce and warm through. Serve over rice.
Add grenadine and orgeat into a bottom of glass.
Mound ice into glass.
Add white rum and orange curaco.
Add OJ, sweet and sour, and pineapple juices.
\"Float\" Bacardi dark rum and Myers dark rum on top.
**Should go in a glass aprox 13- 15 ounces***.
ounces dark rum (Mount Gay Extra Old Rum).
Hot water
To make the pineapple-rum: Peel, core and slice pineapple and pack into a
ake mix, 3/4 cup rum, eggs, milk, and oil beat
ith 2 tablespoons of rum.
Arrange 7 pineapple slices over the
Mix 1/3 cup of juice syrup, from canned pineapple, with the rum.
Shake over ice.
Pour into chilled glass.
Garnish with a ring of pineapple .
rown. Add the grilled pineapple, honey, dark rum, pineapple juice and green onions
Mix sugar and water; heat.
Add bananas, pineapple-grapefruit drink and orange juice; freeze.
Set out to thaw (but not completely) before serving.
Add ginger ale.
Rum may also be added.
Blend one fourth of pineapple juice with all of mint and sugar in a blender until mint is finely chopped, then pour into a pitcher with lime juice and remaining pineapple juice. Chill until ready to use.
Just before serving, fill tall glasses halfway with ice and add 3 tablespoons rum to each, then top with 1/2 cup juice.
hunk or shred for crushed pineapple. The shredded with fill less
hours.
Meanwhile, make rum syrup: In medium saucepan, combine
ire racks.
Prepare the rum syrup by placing the water
rown sugar and 1 cup rum, and bring to a simmer
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.
Beat cheese with sugar and rum until smooth.
Fold in 2 cups Cool Whip, pineapple with syrup and 2 cups coconut.
Spread in an 8-inch layer pan lined with Saran Wrap.
Spread with remaining Cool Whip and sprinkle coconut on top and sides.
Put cherries and pineapple tidbits on top.
Freeze until firm, about 2 hours.
ix, eggs, 3/4 cup rum, water and oil in a
In punch bowl, combine chilled pineapple-grapefruit drink, lemon juice, cold water, soft drink powder and sugar.
Stir until soft drink powder and sugar are completely dissolved.
Top punch with large spoonfuls of lime sherbet.
Resting bottle on rim of the punch bowl, carefully pour in carbonated beverage.
Serve some sherbet with each cup of punch.
Serves 30 to 35.