One of my favorite things to do is to make fun jello shots and I’ve got a great one for you today! I was thinking how pretty the top (or technically the bottom) of a pineapple upside down cake is and it dawned on me that it would be the perfect method and flavors for a jello shot, too.
I didn’t know this, but apparently raw pineapple doesn’t play well with gelatin (it has an enzyme called bromelain that breaks up the gelatin), so you have to cook your pineapple rings first so they stay nice and pretty—news to me!
1 1/4 cup pineapple juice
1/4 cup butterscotch schnapps
1/2 cup vanilla or cake vodka
2 packets of plain gelatin
silicone circle molds
Pour your pineapple juice into a pot and warm over medium heat. When juice is warm, sprinkle in your gelatin and stir until dissolved in the juice—don’t let your juice come to a boil!
While your gelatin is dissolving, use a knife to cut eight 1/2″ thick pineapple slices into circles that are just a bit bigger than your silicon circle molds. Cooking them causes the pineapple to shrink a bit so they should just fit the mold once they are cooked.
Cut a smaller circle in the middle of the pineapple for the cherry (or you can use circle cutters too) and bake your pineapple slices for 3 minutes in the microwave (or cook them for a few minutes in the oven).
Let the pineapple cool a bit while you do the next step.
Once they are firm, you can pop them out! I also placed half a cherry on top of each one to give them a bit of height on the plate. Serve immediately.
My husband Todd is always my jello shot taste tester and he really loved the flavors on this one. Besides how delicious they are, they look sooo pretty just sitting on the plate as well—just like the real thing! xo. Laura