Ingredients Edit

Directions Edit

  1. Simmer first two ingredients until sugar dissolves and a syrup is formed, add rum and cool.
  2. Cut pineapple into ½-inch dice.
  3. Pour the pineapple rum sauce over the pineapple.
  4. Marinate for several hours.
  5. Place 1 scoop mango ice cream in a 6-oz wineglass.
  6. Top with 3 to 4 oz pineapple rum mixture.
  7. Garnish with pistachio nuts.
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