- 10 pieces fresh Moorea pineapple, plus more for garnish
- 1/2 tablespoon triple sec, such as Cointreau
- 3 tablespoons vodka, house-infused with Taha'a vanilla
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Executive Chef Nicolas Boutin of Four Seasons Bora Bora