Recipe courtesy of The Kitchen
Show: The Kitchen
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20 min
10 min
4 cups



Toss the pineapple with the rum in a bowl and let stand for 5 minutes.

Microwave the white chocolate and coconut oil in a microwave-safe bowl until fully melted.

Microwave the popcorn according to the package instructions. Transfer the popcorn to a large bowl, pour the white chocolate mixture over top and mix to fully coat. Add the macadamia nuts, coconut and rum-soaked pineapple and stir to combine.

Pour onto a parchment-lined baking sheet and let set up in the fridge 5 to 10 minutes.

Cook's Note

Omit the rum for a kid-friendly snack.

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