1. Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of the pineapple with cooking spray; place on a hot grill rack, cover, and cook for 5 minutes or until grill marks appear, turning once. Transfer pineapple to cutting board; cool completely. Alternatively to skip the grilling process use 2-3 cups of frozen pineapple"

2. Cut 1 pineapple slice into 8 (1-inch) pieces; alternately thread thawed pineapple pieces and cherries onto the toothpick.

3. In a blender, purée ice, piña colada mix, juices, and remaining 4 pineapple slices on high until smooth. Makes about 6 cups.

4. Pour pineapple mixture into 4 (12-ounce) glasses; garnish with fruit toothpicks.

5. For a more traditional piña colada, add 1/2 cup silver rum to blender with other ingredients.

• 6 g Total fat
• 4 g Saturated fat
• 0 mg Cholesterol
• 24 mg Sodium
• 49 g Carbohydrates
• 2 g Fiber
• 42 g Sugars
• 26 g Added sugars
• 1 g Protein