For the charred pineapple syrup, season pineapple with Aji Amarillo Seasoning on both sides. Grill over high heat until well charred on both sides, about 8 to 10 minutes.
While pineapple is grilling, mix sugar and water in small saucepan. Bring to boil and cook until sugar is dissolved. Remove from heat and allow to cool slightly.
Placed charred pineapple (reserving 1 to 2 rings, if using for garnish) in blender container. Add simple syrup and blend until well combined. Cool completely before using. Refrigerate any remaining syrup in air-tight container up to 2 weeks.
For each daiquiri, fill cocktail shaker with ice. Add all ingredients and shake vigorously. Strain into 12 ounce beverage glass filled with ice. Garnish with wedge of charred pineapple, if desired.
Ingredients
1/2 medium Pineapple, peeled, cored and cut into rings
