Ingredients:
 | 3 Cups unsweetened pineapple juice |
| 1/3 Cup sugar |
| 2 - 3 Tbs Light or Dark Rum |
| 1 - 2 Banana or Jalapeno peppers, seeded |
| 1 inch piece of fresh Ginger, quartered |
| 8 inches stick Cinnamon, broken |
| 1/2 medium pineapple, peeled, cored, and cut into bite size chunks |
| 1 Mango, pitted, peeled, & chopped (1 Cup) |
| 2 small bananas, peeled & cut into 1/2 inch slices |
| 1/2 Cup canned litchis, drained & halved |
Prepares 8 Servings
Preparation time: 20 minutes
Cook time: 5 Minutes
Chill Time: 2 hours, up to 24 hours
| In a medium saucepan, combine pineapple juice, sugar, rum, pepper, ginger, & stick cinnamon. |
| Bring to a boil, reduce heat, and simmer, covered for 5 minutes. |
| Remove ginger & stick cinnamon and discard. Allow remainder to cool slightly. |
| Stir in the pineapple chunks. Chill, covered for 2 - 24 hours. |
| When ready to serve, remove from refrigerator, add mango, banana and litchis. |
| Ladle into soup bowls and garnish with toasted coconut if desired. |