By Traeger Kitchen
This easy grilled pina colada recipe is the perfect summer cocktail whether you’re a parrot head or not. Simply core a pineapple, cut into spears, grill until lightly browned, then blend it all up with light and dark rum and some coconut milk.
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|1 Whole||pineapple, peeled, cored and cut into spears|
|15 Ounce||coconut milk|
|7 1/2 Ounce||dark rum|
|2 Ounce||light rum|
450 ˚F / 232 ˚C
1 Whole pineapple, peeled, cored and cut into spears
Combine 3/4 of the grilled pineapple, coconut milk and both rums in the pitcher of a blender. Add ice and blend until smooth.
15 Ounce coconut milk
7 1/2 Ounce dark rum
2 Ounce light rum
5 Cup Ice
Divide blender contents into four glasses and garnish with remaining grilled pineapple. Enjoy! *Cook times will vary depending on set and ambient temperatures.
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