By Traeger Kitchen
This easy grilled pina colada recipe is the perfect summer cocktail whether you’re a parrot head or not. Simply core a pineapple, cut into spears, grill until lightly browned, then blend it all up with light and dark rum and some coconut milk.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1 Whole | pineapple, peeled, cored and cut into spears |
15 Ounce | coconut milk |
7 1/2 Ounce | dark rum |
2 Ounce | light rum |
5 Cup | Ice |
1
450 ˚F / 232 ˚C
00:10
2
Combine 3/4 of the grilled pineapple, coconut milk and both rums in the pitcher of a blender. Add ice and blend until smooth.
3
Divide blender contents into four glasses and garnish with remaining grilled pineapple. Enjoy! *Cook times will vary depending on set and ambient temperatures.
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