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.
ake mix, 3/4 cup rum, eggs, milk, and oil beat
ith 2 tablespoons of rum.
Arrange 7 pineapple slices over the
rown. Add the grilled pineapple, honey, dark rum, pineapple juice and green onions
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
ire racks.
Prepare the rum syrup by placing the water
To make the pineapple-rum: Peel, core and slice pineapple and pack into a
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
dd cold water and then rum.
Pour into shot glasses
nd sauce.
Cut the pineapple into bite-size pieces.
In large bowl, combine brown sugar and rum; mix until combined.
Add pineapple; toss gently to combine.
Store in refrigerator.
Makes 4 cups.
In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves.
Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned.
Add rum and flambe, keeping face clear of flames. Arrange on dessert plates.
Warm pineapple juice with honey until honey is dissolved. Remove from heat; add rum and serve.
Serves 8.
Combine all ingredients in a large plastic pitcher; cover and freeze at least 4 hours or until slushy.
Note: Substitute orange juice for rum, if desired.