Island Pineapple Rum Recipes

Steps:

• Preheat a grill to medium heat.
• In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes. Remove from the marinade.
• Wrap the shrimp with the prosciutto. Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers. Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side. Remove from the grill. (Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.)
• Make the sauce in a medium saucepan by combining the rum, shallots, and remaining 2 teaspoons of minced ginger. Bring to a boil. Reduce the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes. With the heat on medium-low, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season with the salt and cayenne, and stir. Remove from the heat and transfer to a decorative bowl.
• To serve, transfer the wrapped shrimp and pineapple chunks from the skewers to a platter. Sprinkle with the cilantro and serve with the rum butter sauce.

Steps:

• Shake all ingredients together and strain into a chilled wine glass.
• Garnish with a spear if pineapple if desired.

Steps:

• In a bowl, combine lime juice, oil, ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine. Let marinade while grill heats up, about 15 minutes.
• Prepare grill with medium coals.
• Wrap shrimp with prosciutto. Alternately thread the pineapple chunks and the wrapped shrimp onto skewers (about 4 per skewer).
• Grill until shrimp are cooked and the pineapple chunks are brown around the edges.
• Make the sauce in a medium sauce pan by combining the rum, shallots, ginger. Bring to a boil. Reduce heat and simmer until reduces to 3 tablespoons in volume.
• With heat on low, whisk in the butter, 1 tablespoon at a time. Continue until all the butter is incorporated and the sauce coats the back of the spoon. Be careful to not allow it to get too hot and allow the sauce to break down.
• Season with salt and cayenne, stir and remove from heat.
• To serve: transfer shrimp and pineapple from the skewers to a platter. Sprinkle with cilantro and serve with rum butter sauce.

Steps:

• Dissolve jello in boiling water completely, stir in rum.
• Pour into 2 ounce shot glasses 3/4 of the way up.
• Chill till set and serve.

Steps:

• Cook the rice according to the package directions. While it cooks, make the chicken and sauce.
• Cut the pineapple into bite-size chunks. Heat a medium saucepan over medium-high heat. Add 1 tablespoon of the vegetable oil, once around the pan. Add the onions, garlic, salt, and crushed red pepper flakes and cook for 2 minutes, stirring frequently. Add the pineapple chunks and the juice from the container, no more than 1/2 cup, and stir to combine. Remove the pan from the heat and add the spiced rum. Return the pan to the heat, keeping a little distance in case the pot flames up. You can flame it on purpose, if you want to look cool. Either way, let the alcohol cook away, 1 minute. Add the chicken stock and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.
• While the sauce is simmering, preheat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the chicken with salt and pepper and add to the hot skillet. Cook the chicken for 6 minutes on each side. For a smoky taste, grill the chicken on a grill pan or on an outdoor grill.
• Slice the breasts and return to the large skillet. Pour in the pineapple and sauce and combine with a good shake of the pan. Add the parsley and cilantro to the pan and turn off the heat. Let stand for a minute or two. Serve up the jasmine rice and top with liberal ladles of the Island Bird.
• You can often find whole pineapples already peeled and cored in pouches or tall plastic containers. Check the fresh produce section.

Steps:

• Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
• Cut the pineapple into bite-size pieces.
• Heat a medium saucepan over med-high heat.
• Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
• Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
• Remove the pan from the heat; add in the spiced rum.
• Return the pan to the heat, keeping a little distance in case the pot flames up.
• You can flame it on purpose, if you want to look cool.
• Either way, let the alcohol cook away, 1 minute.
• Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
• While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
• Season the chicken with salt and pepper, then add to the hot skillet.
• Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
• Slice breasts and return to the large skillet.
• Pour in the pineapple and sauce and combine with a good shake of the pan.
• Add in the parsley and cilantro; turn off the heat.
• Let stand for a minute or two.
• Serve up the jasmine rice and top with a liberal amount of the Island Bird.