Deepen the flavor of a classic piña colada by grilling the pineapple before blending with the coconut milk, rum and crushed ice. Photo credit: Sydney Kramer from Crepes of Wrath.
Grill pineapple slices over medium heat 6 to 8 minutes or until lightly charred, turning occasionally. Cut 2 of the slices into wedges. Set aside. Coarsely chop remaining pineapple.
Place chopped pineapple, coconut milk, pineapple juice, rum and sugar in blender container; cover. Blend on high speed until smooth. Add ice; blend until slushy. Pour into beverage glasses. Garnish with grilled pineapple wedges.
Grilled Pineapple Piña Colada Mocktail: Prepare as directed, adding 2 teaspoons McCormick® Rum Flavor in place of the rum.