Pineapple spears in Malibu rum are a tropical vacation for your mouth! This simple recipe takes fresh pineapple and infuses it with coconut water and rum.

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Table of Contents

Pineapple Spears in Malibu Rum Ingredients
Substitutions and Additions
How to Make Pineapple Spears in Malibu Rum
How to Serve Pineapple Spears in Malibu Rum
Storage
FREQUENTLY ASKED QUESTIONS
MORE RECIPES YOU’LL LOVE
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Pineapple spears in Malibu rum is a simple recipe that takes fresh pineapple and infuses it with coconut water and rum for a refreshing grown-up treat. Made with just three ingredients, get the flavor of the tropics with these adult pineapples that are a fun boozy treat.

If you like boozy tropical treats then you’ll also want to make Boozy Dole Whip, Pina Colada, or Margarita Popsicles.

Pineapple Spears in Malibu Rum Ingredients

You will need:

1 large whole golden pineapple
1 cup Malibu Rum
½ cup pure coconut water

PRO TIP: When choosing coconut water for this easy recipe, you will want to make sure that it is a pulp-free variety. The ones that say “pressed” typically have some pulp, thus making the coconut water slightly cloudy. It will still taste good, but your liquid will not be clear. You also want to make sure that you choose pure coconut water and not a flavored or carbonated version.

Substitutions and Additions

PINEAPPLE: If you do not want spears, you can just dice your fresh pineapple into larger chunks and follow the instructions from steps 7-10. You can then place the pineapple chunks onto cute cocktail spears with a maraschino cherry as an alternate garnish option.

How to Make Pineapple Spears in Malibu Rum

PRO TIP: Because the pineapple spears will be soaking in alcohol, be careful to label the jar accordingly if you have young children in the house. You do not want kids to think that these are kid-friendly snacks.

STEP ONE: You will need 2 pint-size (16-ounce) wide-mouth mason jars with lids. Remove the lids and set them aside.

PRO TIP: I highly recommend using the wide-mouth mason jars for this. It is much easier to place the spears in and remove them from the jars. I also like getting reusable plastic lids for them. These jars are great for making marinades, salad dressings, or as storage for nuts and other baking items once you open their original packaging.

STEP TWO: Prepare the pineapple spears by cutting off the top and bottom of the golden pineapple.

STEP THREE: Next, you will stand the whole pineapple up and carefully slice off all the outer skin of the pineapple. You will want to make sure to remove any seeds or tough parts.

STEP FOUR: Slice down the middle of the pineapple, vertically, so that you have two long halves and then again so that you have a total of four pineapple sections.

STEP FIVE: Remove the tough core part from each of the pieces.

STEP SIX: From this point, you will make thinner slices of the peeled and cored pineapple. This should yield 12 to 14 spears.

STEP SEVEN: Place half (about 6 to 7) of the spears vertically into each of the wide-mouth mason jars. If your spears are too tall for the jars, then you can just trim off a small piece of each spear so that the lid will be able to close on the jar.

STEP EIGHT: In a measuring cup with a pour spout, add the Malibu Rum and coconut water. Stir to combine.

STEP NINE: Divide the liquid evenly between the two mason jars of pineapple spears and seal them with the lids.

STEP TEN: Refrigerate for at least 4 hours but no longer than 24 hours.

PRO TIP: I do not suggest letting these pineapple spears soak in the Malibu rum and coconut water for more than 24 hours as it may start to change the texture of the pineapple and make it mushy.

How to Serve Pineapple Spears in Malibu Rum

A unique and refreshing appetizer, this island-inspired snack would be perfect to serve to your adult guests at a party or barbecue. You can also use these adult pineapples in Malibu rum to garnish your favorite tropical cocktail glass. Instead of spears, you can also dice your pineapple into larger chunks and then place them onto cute cocktail spears with a maraschino cherry. You could also just eat them straight from the jar!

Storage

IN THE FRIDGE: Keep the spears soaking in the coconut rum for no longer than 24 hours. After that, if you still have pineapple leftover, drain the liquid and keep it in the fridge for up to 2 days.

IN THE FREEZER: We don’t recommend freezing these pineapple spears soaked in Malibu rum. The pineapple will become mushy once thawed.

Pineapple spears in Malibu rum are a breeze to make. Fresh, juicy pineapple is infused with coconut water and rum for a refreshing grown-up treat. You’ll feel like you’re sitting on a tropical island when you bite into these juicy rum-soaked pineapples.

FREQUENTLY ASKED QUESTIONS

How long can I keep these pineapple spears in the fridge?

The jarred spears can be left soaking in the rum for up to 24 hours. After that, you will want to drain the liquid and you can store the pineapples in the fridge for another couple of days.

Can I use canned pineapple for this recipe?

If you are craving this tasty treat but can’t find a fresh pineapple, you could use canned pineapple chunks in this recipe.

Could I use regular rum instead of coconut rum?

You could use regular rum although you may find that the hints of coconut flavor in your treat are not quite as strong.

MORE RECIPES YOU’LL LOVE

Pineapple Spears in Malibu Rum

Pineapple spears in Malibu rum are a tropical vacation for your mouth! This simple recipe takes fresh pineapple and infuses it with coconut water and rum.

Print Recipe Pin Recipe

Prep Time 5

Chill Time 4

Total Time 4 5

Course Drinks

Cuisine American

Servings 12

Ingredients

1 large whole golden pineapple
1 cup Malibu Rum
½ cup pure coconut water

Instructions

You will need 2 pint-size (16-ounce) wide-mouth mason jars with lids. Remove the lids and set them aside.
Prepare the pineapple spears by cutting off the top and bottom of the golden pineapple.
Next, you will stand the whole pineapple up and carefully slice off all the outer skin of the pineapple. You will want to make sure to remove any seeds or tough parts.
Slice down the middle of the pineapple, vertically, so that you have two long halves and then again so that you have a total of four pineapple sections.
Remove the tough core part from each of the pieces.
From this point, you will make thinner slices of the peeled and cored pineapple. This should yield 12 to 14 spears.
Place half (about 6 to 7) of the spears vertically into each of the wide-mouth mason jars. If your spears are too tall for the jars, then you can just trim off a small piece of each spear so that the lid will be able to close on the jar.
In a measuring cup with a pour spout, add the Malibu Rum and coconut water. Stir to combine.
Divide the liquid evenly between the two mason jars of pineapple spears and seal them with the lids.
Refrigerate for at least 4 hours but no longer than 24 hours.
You can use these pineapple spears to garnish your favorite tropical cocktail glass or just eat them straight from the jar as a fun boozy treat.
If you do not want spears you can just dice your fresh pineapple into larger chunks and follow the instructions from steps 7 to 10. You can then place the pineapple chunks onto cute cocktail spears with a maraschino cherry as an alternate garnish option.

Notes

Because the pineapple spears will be soaking in alcohol, be careful to label the jar accordingly if you have young children in the house. You do not want kids to think that these are kid-friendly snacks.

When choosing coconut water for this easy recipe, you will want to make sure that it is a pulp-free variety. The ones that say “pressed” typically have some pulp, thus making the coconut water slightly cloudy. It will still taste good, but your liquid will not be clear. You also want to make sure that you choose pure coconut water and not a flavored or carbonated version.

I highly recommend using the wide-mouth mason jars for this. It is much easier to place the spears in and remove them from the jars. I also like getting reusable plastic lids for them. These jars are great for making marinades, salad dressings, or as storage for nuts and other baking items once you open their original packaging.

I do not suggest letting these pineapple spears soak in the Malibu rum and coconut water for more than 24 hours as it may start to change the texture of the pineapple and make it mushy.