1 fresh pineapple
1/3 c. light rum
1/3 c. dark rum
3 tbsp. curarao
1 tbsp. lime juice

Cut up pineapple into quarters. Remove first from shell, core and cut into large chunks. Blend about 4 chunks at a time in blender at high speed until pureed. Return all puree to blender along with rum, curacaro, and lime juice. Blend on low until blended. Chill until frosty. Serves 4.