Pina Asada Recipes

Steps:

• Pre-heat the broiler (this can also be made on an outdoor grill).
• Using a large, sharp knife, cut off the leaves of the pineapple; slice a bit off the base so as to make it steady; and then, slicing from top to bottom on the bias, remove as much of the 'eyes' as possible.
• Turn the pineapple on its side and slice it into 1/2" rounds.
• Using a paring knife or a biscuit cutter, core the slices.
• Arrange the pineapple rings on a sheetpan covered with foil.
• Or, drain a can of pineapple rings and place them on the sheet pan lined with foil--but it won't be as much fun.
• In a small bowl, mix the remaining ingredients together.
• Brush the pineapple with half the mixture and broil it for about two minutes.
• Carefully turn the slices, coat the second side with the glaze and broil that side until carmelized and bubbly.
• Enjoy!

Steps:

• Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source.
• Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature.
• Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
• This salsa keeps in the refrigerator for up to one day.

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!