Pineapple Spears in Coconut Water and Malibu Rum

Serve these juicy pineapple spears in Malibu rum at your next party for a tropical and refreshing fruity treat.

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These pineapple spears in Malibu rum will whisk you away on a tropical vacation. This simple recipe takes juicy fresh pineapple and infuses it with coconut water and rum for a refreshing grown-up treat that would be fun to serve at all of your summer parties.

Pineapple Malibu Ingredients

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You’ll 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.

Malibu Pineapple Spears 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 to 10. You can then place the pineapple chunks onto cute cocktail spears with a maraschino cherry as an alternate garnish option.

How To Make Malibu And Pineapple Spears

This tropical treat is as simple as slicing the pineapple and packing the spears into mason jars with rum and coconut water.

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

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, 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 trim off a small piece of each spear so that the lid can close on the jar.

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

STEP TEN: Divide the liquid evenly between each jar of pineapple spears and seal them with the lids.

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

How To Cut Pineapple Spears

To cut pineapple spears, start with a ripe pineapple. Lay the pineapple horizontally on a cutting board. Using a sharp knife, slice off the leafy crown (top) and the base (bottom) of the pineapple. Stand the pineapple upright on the cut base. Carefully slice off the outer skin from top to bottom, following the curve of the pineapple. Remove any remaining “eyes” (small brown spots) by making shallow diagonal cuts. Cut the pineapple in half lengthwise by making a straight cut through the center. Take one half of the pineapple and lay it flat on the cutting board. Cut the half into desired thickness. For pineapple spears, cut the half into long, thick slices.

How To Serve Pineapple Spears In Coconut Water And Rum

You can use these boozy adult pineapples to garnish your favorite tropical cocktail glass containing our classic pina colada or creamy pineapple cooler.

You could also just eat them straight from the jar as a fun boozy treat. 

Our pineapple rum punch is another refreshing treat featuring this sweet fruit, while our pineapple lemonade is a great drink to serve to all ages.

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Storing Pineapple Spears

These boozy treats will last a few days in the fridge. Here’s how to store them.

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.

How Long Does Pineapple Last?

A whole, uncut pineapple will last for 3-5 days on the counter or 5-7 days in the fridge. Properly stored, cut pineapple can last for 3 to 5 days in the refrigerator.

These adult pineapple spears in Malibu rum are the latest Tiktok sensation, and now you can make them at home. We love how easy it is to whip up this fun boozy treat. Serve them to the grown-ups at your next party for a unique and refreshing appetizer.

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Malibu and Pineapple Spears

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Serve these juicy pineapple spears in Malibu rum at your next party for a tropical and refreshing fruity treat.

Prep Time 5 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 12

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Ingredients

  

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• 1 large whole golden pineapple
• 1 cup Malibu rum
• ½ cup pure coconut water

Instructions

 

• NOTE: If you do not want spears, you can just dice your fresh pineapple into larger chunks and follow the instructions starting from step 8. You can then place the pineapple chunks onto cute cocktail spears with a maraschino cherry as an alternate garnish option.
• 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.

Video

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.
• 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.
• 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 dressing, 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.

Nutrition

Calories: 86kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 108mg | Fiber: 1g | Sugar: 8g | Vitamin A: 44IU | Vitamin C: 36mg | Calcium: 12mg | Iron: 1mg

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