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Pineapple Spears in Malibu Rum
Pineapple spears in Malibu rum takes juicy fresh pineapple and infuses it with coconut water and rum for a refreshing grown-up treat.
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Get the flavor of the tropics with these 3-ingredient pineapple spears in Malibu Rum. This simple recipe takes juicy fresh pineapple and infuses it with coconut water and rum for a refreshing grown-up treat.
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This island-inspired snack would be perfect to serve at a party or barbecue. A unique and refreshing appetizer, you can serve pineapple spears in Malibu rum as a treat to your adult guests.
You can use these boozy adult pineapples to garnish your favorite tropical cocktail, like a Pina colada or screwdriver cocktail. You could also just eat them straight from the jar as a fun boozy treat or appetizer.
You’ll feel like you’re sitting on a tropical island when you bite into these juicy adult pineapples. These rum-soaked pineapples are a breeze to make, with just three simple ingredients.
Pineapple Spears in Malibu Rum Ingredients
- Pineapple - large whole golden pineapple
- Malibu Rum
- Coconut water - pure coconut water
If you don’t want to make pineapple spears in malibu rum, you can also dice your fresh pineapple into larger chunks and follow the instructions from steps 7-10. You can place the pineapple chunks onto cute cocktail spears with a maraschino cherry as an alternate garnish option.
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 a pure coconut water and not a flavored or carbonated version.
We do not suggest letting these pineapple spears soak in the malibu rum and coconut water for more than 24 hours. Any longer and it may start to change the texture of the pineapple and make it mushy.
How to Make Pineapple Spears in Malibu Rum
FIRST STEP: You will need 2 pint-size (16-ounce) wide-mouth mason jars with lids. Remove the lids and set them aside.
SECOND STEP: Prepare the pineapple spears by cutting off the top and bottom of the golden pineapple.
THIRD STEP: 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.
FOURTH STEP: 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.
FIFTH STEP: Remove the tough core part from each of the pieces.
SIXTH STEP: From this point, you will make thinner slices of the peeled and cored pineapple. This should yield 12 to 14 spears.
SEVENTH STEP: 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.
EIGHTH STEP: In a measuring cup with a pour spout, add the Malibu Rum and coconut water. Stir to combine.
NINTH STEP: Divide the liquid evenly between the two mason jars of pineapple spears and seal them with the lids.
TENTH STEP: Refrigerate for at least 4 hours but no longer than 24 hours.
ELEVENTH STEP: 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.
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. Another option is to use store-bought pineapple chunks minus the juice.
How long can I keep these pineapple spears in the fridge?
These jarred boozy pineapple spears are best if consumed within 24 hours. After that, you will want to drain the liquid as the texture can become soggy and the spears begin to fall apart. You can continue to store the drained pineapples in the fridge for another couple of days.
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.
How to Store Pineapple Spears in Malibu Rum
IN THE FRIDGE: Keep the pineapple 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 boozy pineapple spears soaked in Malibu rum as they will become mushy once thawed.
Pineapple Spears in Malibu Rum
Pineapple spears in Malibu rum takes juicy fresh pineapple and infuses it with coconut water and rum for a refreshing grown-up 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.
Notes
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.
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.
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.
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Comments
Pauline says
I love all recipes