Name: Pina Colada Sauce Red Lobster: Recipe, Ingredients, and More
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
Yield: 2 cups
Ingredients: 1 (20 ounce) can crushed pineapple, undrained; 1 cup granulated sugar; 1/2 cup heavy cream; 1/4 cup cream of coconut (like Coco Lopez); 2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup light rum (optional, but highly recommended!); 1 tablespoon butter; 1/2 teaspoon vanilla extract; Pinch of salt

Pina Colada Sauce Red Lobster: Ever dreamt of recreating that tropical vacation vibe right in your kitchen? That sweet, creamy, and utterly irresistible sauce that graces some of Red Lobster’s most beloved dishes? Well, dream no more! I’m thrilled to share a recipe that brings the taste of paradise to your plate, allowing you to enjoy the magic of Red Lobster’s Pina Colada Sauce without leaving the comfort of your home.

While the exact origins of pairing Pina Colada flavors with seafood remain a closely guarded secret at Red Lobster, the combination itself draws inspiration from the classic Caribbean cocktail. The Pina Colada, a blend of pineapple, coconut cream, and rum, has been a symbol of tropical indulgence since its creation in Puerto Rico in the mid-20th century. Its vibrant flavors evoke images of sun-drenched beaches and carefree relaxation.

What makes this Pina Colada Sauce Red Lobster copycat so incredibly popular? It’s the perfect balance of sweet and savory. The creamy coconut and tangy pineapple create a delightful contrast to the richness of seafood, making each bite an explosion of flavor. Plus, it’s surprisingly versatile! While traditionally served with shrimp or fish, this sauce is also fantastic drizzled over grilled chicken, pork, or even used as a dip for fresh fruit. Its ease of preparation and the ability to elevate any meal into a special occasion are just a few more reasons why everyone adores this tropical delight. Get ready to transport your taste buds to paradise!

Ingredients:

1 (20 ounce) can crushed pineapple, undrained
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup cream of coconut (like Coco Lopez)
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup light rum (optional, but highly recommended!)
1 tablespoon butter
1/2 teaspoon vanilla extract
Pinch of salt

Preparing the Pina Colada Base:

Okay, let’s get started! This Pina Colada Sauce is seriously addictive, and you’ll want to put it on everything. First things first, we need to create the flavorful base that makes this sauce so special.

Combine Pineapple and Sugar: In a medium-sized saucepan, pour in the entire can of crushed pineapple, including all the juice. Don’t drain it! The juice is packed with flavor. Add the granulated sugar to the saucepan.
Simmer the Mixture: Place the saucepan over medium heat. Stir the pineapple and sugar mixture constantly until the sugar is completely dissolved. This usually takes about 5-7 minutes. You’ll notice the mixture starting to bubble gently.
Reduce and Thicken: Once the sugar is dissolved, reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally. This allows the pineapple flavor to concentrate and the mixture to thicken slightly. Keep an eye on it to prevent it from sticking to the bottom of the pan. We want a nice, syrupy consistency.

Creating the Creamy Pina Colada Magic:

Now comes the fun part – adding the creamy, coconutty goodness that truly transforms this into a Pina Colada Sauce. This is where the magic happens!

Incorporate Heavy Cream and Cream of Coconut: Stir in the heavy cream and cream of coconut into the simmering pineapple mixture. Make sure everything is well combined. The sauce will become richer and more opaque.
Bring to a Gentle Simmer: Increase the heat slightly to bring the mixture back to a gentle simmer. Be careful not to boil it vigorously, as this could cause the cream to curdle. We want a smooth, luscious sauce.

Thickening the Sauce to Perfection:

To achieve that perfect sauce consistency, we’ll use a cornstarch slurry. This is a simple technique that ensures a smooth, lump-free sauce.

Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until the cornstarch is completely dissolved. Make sure there are no lumps! A smooth slurry is key to a smooth sauce.
Slowly Add the Slurry: Gradually pour the cornstarch slurry into the simmering pineapple mixture, stirring constantly. It’s important to add it slowly to prevent clumping.
Simmer and Thicken: Continue to simmer the sauce for another 2-3 minutes, stirring constantly, until it thickens to your desired consistency. The sauce should coat the back of a spoon. If it’s too thick, you can add a splash of milk or cream to thin it out. If it’s not thick enough, continue simmering for a bit longer.

Adding the Finishing Touches:

These final ingredients are what elevate this sauce from good to absolutely amazing. Don’t skip them!

Stir in the Rum (Optional): If you’re using rum, now’s the time to add it. Stir in the light rum and let it simmer for another minute to allow the alcohol to cook off slightly. The rum adds a wonderful depth of flavor that complements the pineapple and coconut perfectly. If you’re making this for children or prefer not to use alcohol, you can omit it.
Add Butter, Vanilla, and Salt: Stir in the butter, vanilla extract, and a pinch of salt. The butter adds richness and shine, the vanilla enhances the overall flavor, and the salt balances the sweetness.
Simmer Briefly: Let the sauce simmer for another minute, stirring constantly, to ensure all the flavors are well combined.

Cooling and Storing:

Proper cooling and storage are essential to maintain the quality and flavor of your Pina Colada Sauce.

Cool Completely: Remove the saucepan from the heat and let the sauce cool completely. As it cools, it will thicken further.
Store Properly: Once cooled, transfer the sauce to an airtight container. Store it in the refrigerator for up to 5 days.

Serving Suggestions:

The possibilities are endless with this Pina Colada Sauce! Here are a few of my favorite ways to enjoy it:

Over Ice Cream: Drizzle it over vanilla, coconut, or pineapple ice cream for a tropical treat.
With Grilled Chicken or Fish: Brush it on grilled chicken or fish during the last few minutes of cooking for a sweet and savory glaze.
As a Dip: Serve it as a dip for fresh fruit, like strawberries, pineapple chunks, or banana slices.
On Pancakes or Waffles: Use it as a topping for pancakes, waffles, or French toast.
In Cocktails: Add a spoonful to your favorite Pina Colada cocktail for an extra burst of flavor.
With Cake: Use it as a filling or topping for cakes, cupcakes, or cheesecakes.
Over Shrimp: Toss cooked shrimp in the sauce for a delicious appetizer or main course.

Enjoy! I hope you love this Pina Colada Sauce as much as I do. It’s a taste of the tropics in every bite!

Conclusion:

So there you have it! This Pina Colada Sauce Red Lobster inspired recipe is more than just a sauce; it’s a tropical vacation for your taste buds, right in your own kitchen. I truly believe this is a must-try because it perfectly balances the sweetness of pineapple and coconut with a hint of rum, creating a flavor profile that’s both familiar and excitingly different. Forget bland weeknight dinners – this sauce elevates everything it touches!

Think about it: how often do you find a sauce that’s equally delicious on grilled shrimp, pan-seared chicken, or even drizzled over a simple piece of white fish? This Pina Colada Sauce Red Lobster copycat is incredibly versatile. The creamy texture and vibrant flavors make it a showstopper, guaranteed to impress your family and friends. Plus, it’s surprisingly easy to make, requiring minimal effort for maximum flavor payoff. Who doesn’t love that?

But the fun doesn’t stop there! Feel free to experiment with different serving suggestions and variations to truly make it your own. For a spicier kick, try adding a pinch of red pepper flakes or a dash of your favorite hot sauce. Want to make it even richer? Stir in a tablespoon of cream cheese or mascarpone at the end. For a lighter version, use light coconut milk and a sugar substitute.

As for serving suggestions, the possibilities are endless! I personally love it served over grilled salmon with a side of coconut rice and steamed broccoli. It’s also fantastic as a dipping sauce for coconut shrimp or chicken tenders. And if you’re feeling adventurous, try using it as a glaze for baked ham or pork loin. Seriously, don’t be afraid to get creative!

Another fantastic idea is to use this sauce as a base for a tropical-themed pizza. Imagine a crispy crust topped with grilled chicken, pineapple chunks, red onion, and a generous drizzle of this Pina Colada Sauce Red Lobster creation. It’s a flavor explosion that will leave you wanting more!

And let’s not forget about dessert! This sauce is absolutely divine drizzled over vanilla ice cream, pound cake, or even fresh fruit. It adds a touch of tropical elegance to any sweet treat. You could even use it as a filling for crepes or as a topping for waffles.

I’m so confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for any occasion, from casual weeknight dinners to fancy dinner parties. The vibrant flavors and creamy texture will leave everyone wanting more.

So, what are you waiting for? Grab your ingredients and get cooking! I can’t wait to hear about your experience with this Pina Colada Sauce Red Lobster inspired recipe. Please, please, please try it!

Once you’ve made it, I’d absolutely love for you to share your thoughts and creations with me. Did you make any modifications? What did you serve it with? What did your family and friends think? Leave a comment below and let me know! Your feedback is invaluable, and I’m always eager to learn from your experiences. Happy cooking, and enjoy your taste of the tropics! I’m sure you’ll find this recipe to be a new favorite.