In search of something to satisfy my sweet tooth, I decided to bake a Pina Collada cake, inspired by my favourite tropical cocktail. Coconut, rum and pineapple is truly the best exotic combination on this planet!
Wondering what to do with the leftover pineapple slices, I conjured up an exquisite Asian dish of pan-fried pineapple with sticky chicken drumsticks and a spicy sweet and sour sauce. Photography is not my strongest suit – that’s an understatement! – so please don’t base your judgment on the picture below. 😉 It tasted much much much better than it looks in the picture, believe me!