There's something about sipping a piña colada that makes you feel like you're on vacation, even if you're just at home. Too many piña coladas taste way too sweet with only a hint of rum. But I've found out that the original recipe for this classic cocktail has a perfect balance between the pineapple juice, cream of coconut, and aged rum.
Off the bat, the closest thing I could find to apple jam was a cinnamon apple jelly from Stonewall Kitchen-which sounded as good a festive twist as any, so into the basket it went. The pineapple preserves were also nowhere to be seen, so I decided to settle for a can of pineapple chunks instead. (I got the last one, and I'm dearly sorry to whoever needed it for their Christmas ham.)
Once you've taken care to cut the outer peel from a fresh pineapple, you might just find some brown spots from the leftover peel, which are commonly referred to as "eyes." Albeit unsightly and unpleasant in taste and texture, the simplest way to remove these eyes while reducing food waste is with the use of a spoon. This is the quickest and easiest method that will leave the most fruit intact.
Choco-holics know that their favorite sweet can be used alongside a number of different ingredients. Among the typical foods you can dip into or cover with chocolate, there are also plenty of unexpected chocolate pairings worth trying. For a fruity treat that strays just slightly off the beaten path, you can give your next chocolate dessert a unique tropical spin with the tangy addition of pineapple.
