Spicy Piña Coladas

Name: Spicy Piña Coladas
Yield: 6 serving(s)
Ingredients: 1 c. white rum; 1 serrano chile, thinly sliced; 1 lb. frozen pineapple chunks; 1 c. pineapple juice; 1 c. cream of coconut (we used Coco Lopez); 2 tbsp. fresh lime juice, plus lime wedges for garnish; 3 c. ice cubes; Sliced serrano chiles, for garnish

If you like piña coladas, try our chile-infused take.

By Susan Choung and Kate MerkerPublished: Jun 20, 2025

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spicy pina colada. frozen cocktails. summer drinks.

mike garten

Yields:

6 serving(s)

Total Time:

1 day 10 mins

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Turn up the tropical heat with this bold twist on the classic beachside favorite! An easy-to-make serrano infused rum is the key to this sweet-spicy frozen drink.

P.S. We conducted 24 taste tests in the Good Housekeeping Test Kitchen while developing this recipe as we added jalapeños and serrano chiles for various lengths of time. The result? We found that a 24-hour infusion with serranos yielded the best flavor.

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Ingredients

Chile-Infused Rum

1 cup
white rum
1
serrano chile, thinly sliced

Spicy Piña Coladas

1 lb.
frozen pineapple chunks
1 cup
pineapple juice
1 cup
cream of coconut (we used Coco Lopez)
2 Tbsp.
fresh lime juice, plus lime wedges for garnish
3 cups
ice cubes
Sliced serrano chiles, for garnish

Directions

1. Step 1Make Chile-Infused Rum: In jar, stir together white rum and serrano chile. Cover and let sit at room temp at least 24 hr. Strain through sieve and discard chile. Keep refrigerated for up to 6 months. Makes 1 cup.
2. Step 2In blender, puree pineapple, pineapple juice, Chile-Infused Rum, cream of coconut, lime juice and ice until creamy and slushy.
3. Step 3Transfer to glasses and serve garnished with lime wheels and sliced chiles if desired.

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