(makes one big glass)
This takes a little planning ahead, since you’ll want to grill the pineapple and let it cool to at least room temperature before making the drinks. But the effort is well-rewarded with a rich burst of extra flavor, and added complexity from the cayenne, salt, and lime.
4 pieces of pineapple (about 4 oz.), sprinkled with cayenne, salt, and lime
4 oz. thick coconut milk
2 oz dark spiced rum
2 t. kithul treacle (or honey)
3-4 ice cubes
honey and grated coconut (unsweetened) for rimming the glass
1. Skewer pineapple, sprinkle with cayenne, salt, and lime, and grill on high for 5-7 minutes, turning periodically. (You can also roast at 400F if you prefer.) Remove from grill and let cool.
2. Blend pineapple with coconut milk, rum, kithul treacle (or honey), and ice cubes.
3. Dip rim of glass in honey, dip in shredded coconut, and carefully pour in piña colada.
If you like, serve with additional skewers of grilled spiced pineapple!
