Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Place the chicken breasts in the prepared dish. Season to taste with salt and pepper.
Cook in preheated oven until no longer pink, 15 to 20 minutes.
Meanwhile, stir together the mai tai drink, pineapple, and sweet and sour mix in a bowl until evenly blended. Remove chicken from oven, and top with half of the pineapple mixture. Return to oven, and cook chicken until juices run clear, about 15 minutes more. Serve with remaining pineapple mixture.
Add requied water to the frozen concentrates.
Add liqour and Mai-Tai mix.
Makes enough for 2 punch bowls.
In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.
Stir lime juice, syrup and chopped mint leaves in heavy small saucepan over medium heat just until the mixture simmers. Cool.
Strain syrup into pitcher.
Add pineapple juice, orange juice and rum; stir to blend.
Fill 6 tall glasses with ice.
Pour mixture over.
Garnish mai tais with fresh mint sprigs.
rop in small amounts of Mai Fun noodles and watch them
br>Add small amounts of mai fun to hot oil and
he center of a siu mai wrapper. (Keep the remaining wrappers
In a large pitcher, combine juices, light rum and Curacao.
Half-fill tall glasses with crushed ice and add juice mixture. Float dark rum over each and decorate with a flower to serve.
Pour all ingredients over shaved ice in a cocktail shaker.
Shake vigorously and pour into a collins glass.
Add a sprig of fresh mint.
Combine jello with boiling water and stir till dissolved.
Add Pineapple Juice and rums.
Pour into small disposable plastic shot glasses or bathroom sized dixie cups.
Fill cocktail shaker with crushed ice.
Add rums, almond liqueur and triple sec to shaker.
Shake and pour into a Tiki cup.
Fill with juices.
Float grenadine on top.
Garnish with a cherry and pineapple slice.
In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.
In a large pitcher or bowl, combine the fruit juices and the sugar. Stir until the sugar dissolves.
Add the sparkline water and stir gently. Pour into a large punch bowl and add some ice to chill it.
Serve in punch cups.
Combine all ingredients except crushed ice in a shaker half filled with ice. Shake well.
Strain into an old-fashioned glass half filled with crushed ice.
Garnish with a slice of fruit and a drink umbrella.
Line sides and bottom of 9 inch spring form pan with the split ladyfingers.
Soften gelatin in pineapple juice. Beat egg yolks in top of double boiler.
Stir in sugar and salt. Blend in milk, cook over boiling water, stirring for 5 minutes or until well thickened.
Blend in gelatin mixture, lime juice and rum.
Add well drained pineapple. Chill until thickened but not set. Beat egg whites, gradually adding sugar.
Fold pineapple custard and whipped cream into egg whites.
Pour into spring form pan.
Chill several hours or ...
Preheat grill for medium heat and lightly oil the grate.
Place sugar in a shallow bowl. Dip lime halves in sugar to coat.
Grill lime and pineapple wedges, turning occasionally, until lightly browned, 5 to 10 minutes. Remove from grill and let cool.
Fill a cocktail shaker and Old Fashioned glass with ice.
Squeeze 1/2 fluid ounce lime juice and 1 fluid ounce pineapple juice into the shaker. Add gold rum, silver rum, triple sec, and orgeat syrup. Cover and shake until the outside of shaker has frosted. Strain into the glass and ...
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***.
In a tall glass, combine light rum, dark rum, coconut rum and apricot brandy. Fill glass half way with pineapple juice, then to the top with orange juice. Stir.
Cut pineapple in half lengthwise and remove fruit.
Cut this into chunks and combine with other fruit.
Combine other ingredients for dressing and pour over fruit.
Toss gently and spoon back into the shells.
Makes 4 to 6 servings.
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.