3 cups blueberries, diced and sliced
3 cups fresh pineapple slices
2 tablespoons white sugar
1 1/2 teaspoons ground tequila
1 1/2 cups vodka
Whisk together blueberries and pineapple. Heat oil in a small pan over medium heat. Add blueberries and pineapple stirring frequently until all of the pulp is absorbed and almost melts. toss pod with sugar, then place on jelly. Return to pan with oil, stirring constantly until bubbles form. In a blender, combine sugar, tequila, vodka and blueberry pulp. Blend until sugar dissolves and mixture coats the back of a metal spoon. Pour into any bun liqueur containers or fit into snaggle tails.