PIñA COLADA BURGER RECIPE BY TASTY
Here's what you need: mayonnaise, brioche buns, butter, ground beef, teriyaki sauce, salt, pepper, colby jack cheese, pineapple, bacon, cream of coconut, crushed pineapple, sour cream, coconut flakes
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill to high heat.
- To make the piña colada sauce, add the cream of coconut, crushed pineapple, sour cream, and coconut flakes to a bowl and stir to combine.
- Add the ground beef to a bowl with ¼ cup of teriyaki sauce and mix to combine. Form the ground beef into 4 burger patties.
- Brush each burger patty with melted butter, and sprinkle each side with salt and pepper.
- Brush the brioche buns with butter.
- Grill the pineapple until grill marks form, about 2 minutes. Flip the pineapple slices over, and grill for 2 more minutes.
- Grill the burgers for 4-7 minutes, brushing them with additional teriyaki sauce. Flip the burgers and continue cooking for 3-6 minutes.
- Place the cheese on the burgers and cook until melted, 1 minute. Toast the buns on the grill, 30 seconds.
- Add ⅓ cup (75 g) of the piña colada sauce to a bowl along with the mayonnaise, and stir to combine. Reserving the rest of the piña colada sauce for future use.
- Spread the piña colada and mayonnaise mixture on the buns. Top with a burger patty, pineapple slice, and bacon.
- Enjoy!
PIñA COLADA IN A PINEAPPLE RECIPE BY TASTY
Here's what you need: pineapple, coconut cream, coconut milk, white rum, ice, lime, pineapple corer
Provided by Alix Traeger
Categories Drinks
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a pineapple corer, core the pineapple and slice the pineapple into chunks.
- Place the pineapple chunks flat on a baking sheet and freeze solid, about 2 hours.
- In a blender, add the frozen pineapple, coconut cream, coconut milk, white rum, ice, and lime juice.
- Place the blender back in the freezer for 20 minutes or until thickened.
- Blend one more time until fully incorporated.
- Pour piña colada back into the pineapple.
- Top with a maraschino cherry.
- Enjoy!
Nutrition Facts : Calories 427 calories, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, Sugar 41 grams
PINA COLADA GRILLED PINEAPPLE
During a cookout with friends, I forgot about dessert. I had a fresh pineapple and coconut, so I improvised. Now I grill pineapple at every cookout. -Josee Lanzi, New Port Richey, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine whipped topping, lemon zest and extract. Refrigerate, covered, until serving. In a small bowl, combine oil and cinnamon. Brush over both sides of pineapple slices., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pineapple, covered, over medium heat or broil 4 in. from heat 5-7 minutes or until lightly browned, turning once. Place pineapple on dessert plates. Top with whipped topping mixture; sprinkle with coconut.
Nutrition Facts :
PIñA COLADA BOMBS RECIPE BY TASTY
Summer is almost over but we are still dreaming about piña coladas! These piña colada bombs are the perfect poolside treat.
Provided by Ivanna Lopez Guajardo
Categories Snacks
Time 1h
Yield 10 balls
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the coconut flakes, pineapple chunks, cherries, condensed milk, and coconut flour until evenly combined.
- Roll the mixture into 1-inch (2½-cm) balls and place on a plate. Refrigerate for about 30 minutes, or until firm.
- In a small saucepan over medium heat, combine the sugar and water. Bring to a boil over medium-high heat and cook for about 15 minutes, or until the temperature of the sugar reaches 300°F (150°C).
- Carefully insert a skewer into a piña colada ball and dip in the sugar syrup to coat. Return to the plate to cool for 5 minutes and repeat with the remaining balls.
- The piña colada balls will keep in an airtight container at room temperature for up to 3 days.
- Enjoy!
EASY 3-INGREDIENT PINA COLADA
This is the easiest piña colada ever, not to mention so much better with real ingredients instead of store-bought mixes. Also makes a great dairy-free cocktail option.
Provided by Nicolemcmom
Categories Rum Drinks
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Combine pineapple, coconut milk, rum, and ice in a blender and puree until smooth and creamy. Serve immediately.
Nutrition Facts : Calories 341.1 calories, Carbohydrate 43.3 g, Fat 6.4 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 6.3 g, Sodium 42.1 mg
PINA COLADAS
Velvety-smooth texture and a taste of the tropics are what this tropical drink delivers. The easy-to-make drink can be mixed and chilled ahead of time. When ready to serve, just blend for a creamy and delicious beverage. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge; slide wedge over rim of glass.
Nutrition Facts : Calories 457 calories, Fat 13g fat (10g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 55g carbohydrate (52g sugars, Fiber 0 fiber), Protein 0 protein.
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- Cut top off pineapple and discard; reserve leaves for garnish, if desired. Run a knife around the inside of the pineapple about 1/4 to 1/2 inch away from the peel (keep the knife pointed away from your body to avoid injury if it slips). Scoop out the insides of the pineapple with a large spoon (or use a special tool; see Tip). Reserve the flesh for another use or use some to thicken the drink. If desired, place the pineapple flesh in a colander set over a bowl and mash it to extract as much juice as possible; use this in the next step, supplementing with other pineapple juice if you don't extract 4 ounces.
- Place ice, rum, cream of coconut, pineapple juice and up to 1 cup of the reserved pineapple flesh (if desired) in a blender. Puree until smooth. Pour the mixture into the pineapple bowl and garnish with the reserved leaves and maraschino cherries, if desired.
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