1. Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of pineapple with cooking spray; place on hot grill rack, cover and cook 5 minutes or until grill marks appear, turning once. Transfer pineapple to cutting board; cool completely.
2. Cut 1 pineapple slice into 8 (1-inch) pieces; alternately thread pineapple pieces and cherries onto toothpicks.
3. In blender, purée ice, piña colada mix, juices and remaining 4 pineapple slices on high until smooth. Makes about 6 cups.
4. Pour pineapple mixture into 4 (12-ounce) glasses; garnish with fruit toothpicks.
5. For a more traditional piña colada, add 1/2 cup silver rum to blender with other ingredients.
- 6 g Total fat
- 4 g Saturated fat
- 0 mg Cholesterol
- 24 mg Sodium
- 49 g Carbohydrates
- 2 g Fiber
- 42 g Sugars
- 26 g Added sugars
- 1 g Protein
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Nutritional Information
- 6 g Total fat
- 4 g Saturated fat
- 0 mg Cholesterol
- 24 mg Sodium
- 49 g Carbohydrates
- 2 g Fiber
- 42 g Sugars
- 26 g Added sugars
- 1 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of pineapple with cooking spray; place on hot grill rack, cover and cook 5 minutes or until grill marks appear, turning once. Transfer pineapple to cutting board; cool completely.
2. Cut 1 pineapple slice into 8 (1-inch) pieces; alternately thread pineapple pieces and cherries onto toothpicks.
3. In blender, purée ice, piña colada mix, juices and remaining 4 pineapple slices on high until smooth. Makes about 6 cups.
4. Pour pineapple mixture into 4 (12-ounce) glasses; garnish with fruit toothpicks.
5. For a more traditional piña colada, add 1/2 cup silver rum to blender with other ingredients.