Spiked Mai Tai THC Pineapple Bites
(20 mg THC each · 30 bites · 600 mg total batch)
Chewy pineapple gummies spiked with dark rum, lime, orgeat, and orange curaçao essence – tropical tiki punch in candy form. Juicy, tangy-sweet with boozy depth, zero weed flavor.
Decarboxylation
3.0 g flower @ 22–25 % THC (or 1.5 g good kief)
240 °F for 40 minutes in sealed mason jar → ~600 mg usable THC
Infusion
¾ cup (180 ml) dark rum + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 600 mg THC rum
Gummy Base
All 600 mg THC rum
1½ cups (360 ml) pineapple juice (fresh or 100% pure)
¼ cup (60 ml) fresh lime juice
2 tbsp orgeat syrup (almond)
1 tbsp orange curaçao or triple sec
1 cup (200 g) granulated sugar
¼ cup (80 g) light corn syrup
4 tbsp powdered gelatin (or 25 g agar for vegan)
Pinch fine salt
Steps
1. Bloom gelatin in ½ cup cold pineapple juice for 10 minutes.
2. Warm THC rum + remaining pineapple juice + lime juice + orgeat + curaçao + sugar + corn syrup + salt to 160 °F → whisk in bloomed gelatin until dissolved.
3. Pour into pineapple-shaped molds or 8×8 pan (30 pieces) → tap to release bubbles → chill 2 hours → unmold.
4. Optional coat: toss in sugar or citric sugar for tiki sparkle.
Storage
Airtight jar → 1 month room temp
Fridge → 3 months
Dosing
600 mg ÷ 30 = 20 mg exact per bite
One bite = tiki torch glow
Two bites = full island escape
Vibrant golden pineapple color, juicy tropical aroma, rum-lime punch with almond sweetness and chewy pull.
These are the gummies that make everyone ask for the cocktail recipe first.
Make double.
Stash one tray for luau nights.
Aloha to mai tai magic.