After-school snack time usually brings a small parade of hungry kids to our kitchen—mine and a few from next door. They’ll toss their backpacks down, argue over music, and grab whatever’s closest on the counter. One warm Friday, I had a bowl of pineapple soaking quietly in the fridge, tucked behind a pitcher of lemonade. It wasn’t meant for them—just a little treat for the adults later on. But one of the older teens spotted it and asked if they could try a piece.
I paused, gave a quick laugh, and said, “Not that one, that pineapple’s… grown-up.” Of course, that piqued their interest. My neighbor popped in, caught the tail end of the conversation, and offered to keep the kids distracted while we grilled up the “grown-up” version.
Just a few minutes on the broiler turned the sweet, soaked pineapple golden and warm. We stood by the patio door with toothpicks in hand, quietly savoring the coconut-kissed, juicy bites while the kids played tag in the yard.
That quick snack became our go-to for winding down the chaos of the afternoon—something bright and easy that made a regular day feel just a bit more like summer. Even now, when the neighbors drop by, someone always asks if there’s pineapple in the fridge.
Short Description
Juicy pineapple chunks soaked in Malibu coconut rum, lightly caramelized, and garnished with coconut or mint—these tropical bites are a fun, boozy twist on fruit skewers, perfect for parties or summer snacking.
Key Ingredients
- 1 fresh pineapple, peeled, cored, and cut into bite-sized chunks (or pre-cut pineapple chunks)
- ½ cup Malibu coconut rum (adjust to taste)
- 1 tbsp brown sugar (optional, for extra caramelization)
- 1 tbsp butter, melted (optional, for grilling/broiling)
- Optional Garnish: Toasted shredded coconut, lime zest, or fresh mint
Tools Needed
- Shallow dish or resealable plastic bag
- Grill or broiler
- Baking sheet (if broiling)
- Parchment paper
- Skewers or toothpicks
- Small saucepan (if toasting coconut)
Cooking Instructions
Step 1: Soak the Pineapple
Place the pineapple chunks into a shallow dish or a zip-top bag. Pour the Malibu coconut rum over the fruit, making sure each piece is coated. Seal or cover, then refrigerate for at least 30 minutes and up to 2 hours for deeper flavor.
Step 2: Prepare for Cooking
If you’d like extra sweetness, toss the soaked pineapple with brown sugar right before grilling. Preheat your grill, grill pan, or broiler. If using a pan or grill, lightly brush with melted butter to keep the fruit from sticking.
Step 3: Cook the Pineapple
Grill or broil the pineapple chunks for 2–3 minutes per side until they’re golden and lightly charred. If broiling, place pineapple on a parchment-lined baking sheet and broil on high for 3–5 minutes, turning halfway through for even caramelization.
Step 4: Serve
Transfer the cooked pineapple chunks to a serving platter. Skewer each with a toothpick or mini skewer. Garnish with toasted coconut, fresh mint, or lime zest if desired.
Why You’ll Love This Recipe
– Naturally gluten-free and dairy-free
– Easy to customize with garnishes or grilling method
– Lightly boozy with a refreshing finish
– Sweet, smoky, and just a little cheeky
– Only a handful of ingredients
– Crowd-pleasing and quick to make
Mistakes to Avoid & Solutions
Using under-ripe pineapple
Unripe pineapple is firm and not sweet enough. Choose one that smells fruity and gives slightly to the touch.
Over-soaking the fruit
More than 2 hours of soaking can break down the pineapple too much and make it mushy. Stick to the recommended time.
Grilling on too high heat
Too much direct heat burns the sugar instead of caramelizing it. Medium heat or broiler distance is ideal.
Skipping the butter or oil
Even if using a non-stick grill pan, a little butter or oil enhances browning and prevents sticking.
Forgetting to flip
Pineapple browns fast! Turn the chunks halfway to avoid scorching one side while leaving the other pale.
Serving and Pairing Suggestions
– Serve as a tropical appetizer on skewers at cocktail hour.
– Add to charcuterie boards with dried fruits, cheeses, and nuts.
– Pair with a coconut mojito, pineapple daiquiri, or even prosecco.
– Use as a fun side dish for grilled meats or summer BBQ fare.
– Serve family-style on a platter with garnish bowls nearby.
Storage and Reheating Tips
Storage: Store leftover bites in an airtight container in the fridge for up to 2 days. They’ll soften slightly over time.
Reheating: If needed, reheat quickly in a hot skillet or under the broiler for 1–2 minutes just to rewarm and revive the char.
Freezing not recommended due to texture loss.
FAQs
1. Can I make these without alcohol?
Yes! Swap the Malibu with pineapple juice or coconut water for a kid-friendly version with the same tropical vibe.
2. What’s the best way to toast coconut for garnish?
Add shredded coconut to a dry skillet over medium heat. Stir constantly for 3–5 minutes until golden. Watch closely—it burns fast.
3. Can I use canned pineapple?
You can, but fresh pineapple works better for grilling and holds its shape more reliably.
4. How long should I soak the pineapple?
30 minutes gives a light flavor, while 2 hours provides a deeper Malibu infusion. Don’t soak longer, or it becomes soggy.
5. What if I don’t have a grill or broiler?
Use a stovetop skillet on medium-high heat. Sear the chunks for 2–3 minutes per side until golden brown and warmed through.
Tips & Tricks
– Use metal cocktail picks for a more elegant presentation.
– Sprinkle a pinch of sea salt before serving to enhance the sweetness.
– If making ahead, grill the pineapple and refrigerate, then garnish just before serving.
– Add a drizzle of honey if you’re skipping the brown sugar but still want added sweetness.
– Grilled pineapple pairs well with a scoop of coconut ice cream if you want to turn it into a dessert.
Recipe Variations
Spicy Malibu Bites
Add 1 tsp chili powder to the brown sugar before grilling for a sweet-heat combo. Garnish with lime zest for a zingy finish.
Malibu Pineapple Kabobs
Alternate pineapple chunks with strawberries or mango on skewers. Grill and serve as colorful kabobs at your next BBQ.
Rum-Free Refreshers
Skip the rum and soak the pineapple in coconut water and a splash of lime juice. Grill and garnish as usual for a clean-eating version.
Caramel Rum Glaze Twist
Simmer ¼ cup Malibu with 1 tbsp brown sugar until syrupy. Drizzle over grilled pineapple bites for an added pop of boozy sweetness.
Frozen Pineapple Pops
Soak pineapple as directed, then freeze on skewers. Serve as icy, Malibu-infused popsicles on hot days.
Final Thoughts
That afternoon, we didn’t need music or a party to enjoy those Malibu-Soaked Pineapple Bites—just a quiet moment and a few minutes to breathe between the rush of school and dinner. It’s funny how something so simple can turn into a little ritual.
Just the scent of rum-soaked fruit reminds me of golden light coming through the windows and the hum of laughter in the background. Nothing fancy, just good fruit, good company, and time well spent.
Malibu-Soaked Pineapple Bites
Ingredients
- 1 fresh pineapple peeled, cored, and cut into bite-sized chunks (or pre-cut pineapple chunks)
- ½ cup Malibu coconut rum adjust to taste
- 1 tbsp brown sugar optional, for extra caramelization
- 1 tbsp butter melted (optional, for grilling/broiling)
- Optional Garnish: Toasted shredded coconut lime zest, or fresh mint
Instructions
- Place pineapple chunks in a shallow dish or zip-top bag. Pour Malibu coconut rum over the fruit, making sure all pieces are coated. Seal or cover, then refrigerate for 30 minutes to 2 hours.
- Toss the soaked pineapple with brown sugar if you want extra caramelization. Preheat your grill, grill pan, or broiler. Lightly brush the cooking surface with melted butter to prevent sticking.
- Grill or broil the pineapple for 2–3 minutes per side until golden and lightly charred. If using a broiler, place the chunks on a parchment-lined baking sheet and broil on high for 3–5 minutes, flipping halfway through.
- Transfer the cooked pineapple to a platter. Skewer each piece with a toothpick or mini skewer. Garnish with toasted coconut, lime zest, or fresh mint, if desired.
