Voda or Rum Spiked Pineapple with Green Peppercorns & Mint

Note from Cheri: Clint Brownfiled and Rick Eggers came back from a recent trip to Maui with this recipe, given to them by Chef Tylun Pang of the Kea Lani hotel. Click here to read more about Rick and Clint's culinary adventures in Maui along with more great Hawaiin Regional Cuisine recipes.

Recipe hints from Rick:
If you can't find Maui vanilla sugar you can make your own by burying some vanilla beans in a jar of unrefined sugar. Let it sit - the longer the better -- and the vanilla flavor will infuse into the sugar. You can leave out the vodka enitely or increase the amount. You could also substitute rum to come up with something the Chef calls "Pineapple Rumba."

1 whole Maui pineapple 1/2 cup mint jelly 2 tablespoons Maui vanilla sugar 1 bottle (11 oz.) sparkling water 4 sprigs mint 16 (or more) green peppercorns 2 oz. Vodka or Rum (optional)

Place the mint jelly, vanilla, sugar, green peppercorns and sparkling water in a small sauce pan and bring to a boil. Simmer until the jelly and sugar are thoroughly dissolved. Remove from heat, cool and then chill in the refrigerator. Peel and core the pineapple. Dice the remaining fruit into 1-inch cubes and marinate with the chilled liquid and vodka. The pineapple will take on a nice green color. Serve in martini glasses garnished with mint sprigs.