Jalapeno Pineapple Daiquiri

When the "It's Five O'Clock Somewhere" challenge was presented, the ideas started flowing. Thinking back, I remembered making Jalapeno Pineapple Daiquiris at a family beach vacation in 2013. I heard about this recipe when a Facebook friend on a cooking board posted about it. So, cheers to Kenny G.! Since I’m the only one in the house drinking these, I had enough extra to fill 2 pint mason jars for later. I put them in the freezer for another day and since there is alcohol, they won’t freeze solid. Cheers to me!




Jalapeno Pineapple Daiquiri
by Sharyl
Adapted from Food Network's Pineapple-Jalapeno Daiquiris

1/4 to 1/2 of a fresh jalapeno pepper
2 12-ounce bags frozen pineapple
3/4 cup rum
2-3 Tablespoons sugar (I used 2)
Juice of 1 lime
1 1/2 cups ice

Slice and seed the jalapeno. I used 1/2 of the jalapeno. Add all ingredients, except the ice, to the blender and mix. Add the ice and blend smooth. If it is too thick, add a little water or a little more rum. Makes 4 servings. Garnish with lime or jalapeno. This recipe can easily be doubled and then divided into mason jars and put in the freezer for enjoying later. Freeze for up to 1 month.