Malibu and Pineapple Spears

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

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5 from 1 vote

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

Prep Time5

Chill Time4

Total Time4 5

Course: Drinks

Cuisine: American

Keyword: Pineapple Spears in Malibu Rum Recipe

Servings:

Calories: 86kcal

Ingredients

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.

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