Easy Malibu Rum Pineapple SpearsĀ
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Delicious, rum-soaked Malibu pineapples just in time for summer! This super easy recipe takes fresh pineapple spears and malibu rum and turns them into the perfect boozy treat! All you need is 10 minutes, two ingredients, and a wide-mouth mason jar!
Table of Contents
What Makes This Recipe Great
Alcohol-infused fruit is a super easy way to jazz up a cocktail, and these Malibu pineapples are no exception! A refreshing, sweet, and boozy treat that has all the makings of a standard cocktail, without all the fuss!
If you’re a Malibu rum and pineapple juice drinker, you’re in for the most delicious, summer treat! Serve these rum-soaked pineapple spears poolside as a fun adult snack, or use them to give your favorite tropical drinks some flair.
With 2 ingredients and 10 minutes of prep, you can really whip these boozy adult pineapples up anytime!
Ingredient Notes
- Pineapple Spears: You can buy already sliced pineapple, but I prefer to cut my pineapple spears fresh and soak them. You can cut your pineapple into rings, spears, chunks, long halves, etc, depending on how you plan to serve them.
- Malibu Rum: I love malibu rum. The coconut flavor goes so well with the pineapple and makes for such a refreshing, fun, and tropical summer treat.
Step-by-Step Instructions
- Cut The Pineapple: To enjoy pineapple spears soaked in Malibu Rum, here are the directions to cut a large pineapple into 12 to 14 spears.
- Cut the top and bottom off of the pineapple.
- Turn the pineapple so it is standing flat. Slice the outer skin of the pineapple. Be careful not to cut too much. You want as much of the pineapple flesh as possible.
- Trim any seeds or hard parts of the skin from the flesh. Cut straight down the center of the pineapple so that there are two halves.
- Then cut each half into another half. Cut the core off of each slice. Use a knife and cut from top to bottom. The core will end up being a strip once cut off.
- Finally, slice into sticks. You can do long or shorter sticks.
- Assemble: Place the spears in a tall jar or container. Cover the jar of pineapple spears with the coconut rum and allow to chill for at least 6 hours before serving. I recommend eating the Malibu pineapples within 24 hours or the texture will become a little mushy.
Mac’s Pro TipS
Expert Tips
- Be sure to label your jar so that only the adults grab these boozy treats.
- To make a non-alcoholic version, follow the same steps, but soak your pineapple spears in pulp-free coconut water, then chill for a few hours and serve. The kids will love these!
- I like the spears for snacking, but if you want to make these for garnish, feel free to use pineapple rings or chunks.
- If you’d prefer to use canned pineapple, be sure to drain the juice first, then soak it in the rum.
Serving Tips
- After soaking and chilling the Malibu pineapples for 6 hours, serve by themselves or as a garnish in a tropical drink like a pina colada.
Storage Tips
- Store in a wide-mouth mason jar or container with a lid in the refrigerator for at least 6 hours before serving. This way, the pineapples can absorb the Malibu rum.
- These Malibu pineapples won’t last much longer than 24 hours, as they get mushy in texture and don’t taste good. For best results eat them sooner than later.
More Summer Cocktail Recipes
Easy Malibu Rum Pineapple Spears
Delicious, rum-soaked Malibu pineapples just in time for summer! This super easy recipe takes fresh pineapple spears and malibu rum and turns them into the perfect boozy treat! All you need is 10 minutes, two ingredients, and a wide-mouth mason jar!
Ingredients
- 1 large pineapple
- 2 cups Malibu Rum
- 2 tall jars or containers
Instructions
- Cut The Pineapple: Cut the top and bottom off of the pineapple. Turn the pineapple so it is standing flat. Slice the outer skin of the pineapple. Be careful not to cut too much. You want as much of the pineapple flesh as possible. Trim any seeds or hard parts of the skin from the flesh. Cut straight down the center of the pineapple so that there are two halves. They cut each half into another half. Cut the core off of each slice. Use a knife and cut from top to bottom. The core will end up being a strip once cut off. Finally, slice into sticks. You can do long or shorter sticks.
- Assemble: Place the sticks in a tall jar or container. Cover with the Malibu rum and allow to chill for at least 6 hours before serving. I recommend eating the Malibu pineapples within 24 hours or the texture will become a little mushy.
Notes
Expert Tips
-
- Be sure to label your jar so that only the adults grab these boozy treats.
-
- To make a non-alcoholic version, follow the same steps, but soak your pineapple spears in pulp-free coconut water, then chill for a few hours and serve. The kids will love these!
-
- I like these Malibu pineapples for snacking, but if you want to make these for garnish, feel free to use pineapple rings or chunks.
-
- If you’d prefer to use canned pineapple, be sure to drain the juice first, then soak it in the rum.
Serving Tips
-
- After soaking and chilling for 6 hours, serve by themselves or as a garnish in a tropical drink like a pina colada.
Storage Tips
-
- Store in a wide-mouth mason jar or container with a lid in the refrigerator for at least 6 hours before serving. This way, the pineapples can absorb the Malibu rum.
-
- These Malibu pineapples won’t last much longer than 24 hours, as they get mushy in texture and don’t taste good. For best results eat them sooner than later.
Equipment
Wide Mouth Mason Jars
Nutrition
Calories: 130kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 83mg | Fiber: 1g | Sugar: 7g | Vitamin A: 44IU | Vitamin C: 36mg | Calcium: 10mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!
These are so perfect for summer! Snack on by the pool or at the lake.