Place pineapple chunks in a large jar or resealable container. Pour in vodka and store in the refrigerator for 7 days.
Place the sugar and water in a small saucepan and bring to a boil until the sugar has completely dissolved. Set aside to cool and then refrigerate until ready to use.
Strain the vodka from the pineapple into a clean jar, pressing down on the fruit to extract every bit of juice. (Dare you to try a piece!).
Pour in the syrup and refrigerate for up to 30 days.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Pour the pineapple juice, coconut milk, vodka, and lime juice into a cocktail shaker. Add ice and shake vigorously. Strain into a highball glass. Serve decorated with thin strips of lime zest and a slice of pineapple.
Make a strawberry puree by blending the defrosted strawberries in a blender until smooth (save this puree in a covered container in the fridge).
Fill a 16 oz. glass with ice, then dump the ice into a cocktail shaker.
Add 2 jiggers (3 oz.) of the vodka, 2 jiggers of strawberry puree, and 2 jiggers of lemonade to the shaker.
Stir or shake the shaker, then pour, including the ice, back into the glass.
Garnish with sliced strawberries on the rim.
half fill a 14 oz tumbler with ice and pour over the vodka, curacao, coconut syrup and pineapple juice.
if using tumbler put the larger half of the cocktail shaker on the top of the glass tumbler hold tight and shake until their is condensation on outside of the cocktail shaker.
tip the liquid and ice back into the tumbler garnish with 3 cherries ona cockatil stick and a little umbrella if youve got one. Drink in only fools and horses style!
Rim glasses with brown sugar.
Pour vodka, club soda, cherry soda & pineapple juice concentrate in a pitcher. Stir well to combine.
Serve over ice.
or 30 minutes. (Note- original recipe has you put batter in
In a very large plastic pitcher, mix cream of coconut, lemonade concentrate, pineapple juice, and vodka. Chill overnight in freezer, or until slushy.
To serve, place 2 scoops into a glass, and then fill glass with soda. Serve with long handled spoons.
b>pineapple in a large canister and pour both bottles of infused vodka
irm.
Meanwhile, prepare the vodka fruit salad: In a small
diced tomatoes, parsley, basil and vodka. Bring to a simmer and
Stack pineapple slices in a circle around the edges of a large glass jar, leaving the center open. Pour vodka into jar, completely covering pineapple. Seal jar and store in a cool, dark place for 10 days.
Remove pineapple and strain vodka through a mesh strainer back into a jar; seal and refrigerate.
13 inch pan ready(recipe didn't say to grease
In a large jar, combine the pineapple and vodka.
Cover and let stand at room temperature until the vodka is well flavored with pineapple, about 3 days.
Strain the vodka through a fine sieve into a pitcher. Add the cranberry and lime juices and the crushed ice and stir well.
Strain into chilled martini glasses and serve garnished with lime slices.
Place pineapple wedges in a large glass container; pour in bottle of vodka. Let stand at room temperature for 24 hours. Strain vodka.
Put the pineapple pieces into a large glass container.
Insert the lemon grass stalks into the pineapple.
Pour the vodka and the simple syrup over the pineapple and close the container with a tightly fitted lid.
Let rest for 6 days.
Serve chilled or over ice.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
an from heat and add vodka.
Return pan to medium
Chill a martini glass in the freezer. Fill a cocktail shaker with ice. Add the pineapple juice, vodka, orange liqueur, and lime juice. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.).
Scatter some turbinado sugar onto a small plate, wet the rim of the glass and dip into sugar. Strain the drink into the chilled glass. Skewer the pineapple and cherry and drop into the cocktail. Cheers.