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Pineapple Spears in Malibu Rum

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close up shot of a tall container of Pineapple Spears in Malibu Rum
Serve these juicy pineapple spears in Malibu rum at your next party for a tropical and refreshing treat.
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Table of Contents
  1. Pineapple Spears in Malibu Rum Ingredients
  2. How to Make This Pineapple Spears in Malibu Rum Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

a tall container of Pineapple Spears in Malibu Rum with a bottle of Malibu

Pineapple Spears in Malibu Rum Ingredients

Pineapple Spears in Malibu Rum raw ingredients that are labeled

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.

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 This Pineapple Spears in Malibu Rum Recipe

OUR RECIPE DEVELOPER SAYS

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 ounces) 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.

cutting off top and bottom of the golden pineapple on a cutting board

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.

slicing off the outer skin of the pineapple on a cutting board

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.

removing tough core from pineapple on a cutting board

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

slices of pineapples on a cutting board

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.

liquid poured into the containers of pineapples

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.

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

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.

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 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.

a close up shot of a tall container Pineapple Spears in Malibu Rum with a piece of pineapple taken out

These adult pineapples 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.

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 is not quite as strong.

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close up shot of a tall container of Pineapple Spears in Malibu Rum

Pineapple Spears in Malibu Rum

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Serve these juicy pineapple spears in Malibu rum at your next party for a tropical and refreshing treat.
Prep Time 5 minutes
Total Time 4 hours 5 minutes
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.
  • When choosing coconut water 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 a 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.

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 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.

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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