Easy
Tropical & Sweet
2 Minutes
Highball Glass
Ingredients
A Malibu and Pineapple – also known as a Malibu Pineapple – is a simple two-ingredient drink built around one of the most incredible flavor combinations ever known: coconut and pineapple.
Malibu is the world’s number one white rum-based coconut spirit and when mixed with pineapple juice, it’s the epitome of tropical drinks.
Often associated with summer, the Malibu and Pineapple is a drink that works any time the sun is shinning.
How To Make a MALIBU AND PINEAPPLE Cocktail
Bar tools you’ll need
Jigger
Knife
Blender
Fine Strainer
Bar Spoon
How to Mix
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Cut a Pineapple into chunks by slicing off the ends, peeling the outer layer, slicing it, and coring each slice. Save one Pineapple Wedge for Garnish.
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Juice the Pineapple by blending the chunks in a Blender and strain the Pineapple Juice into a Glass Container.
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Add Ice Cubes into a Highball Glass.
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Measure and pour Malibu Original into the Glass.
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Top up with freshly juiced Pineapple Juice.
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Stir the mixture with a Bar Spoon.
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Garnish by placing a Pineapple Wedge on the side of the Glass together with two Pineapple Leaves.
All about the Malibu and Pineapple
Think of the Malibu and Pineapple as the world’s simplest Piña Colada – Malibu, a white rum-based coconut spirit, mixed with pineapple juice, served in a highball glass filled with ice. Sometimes two ingredients is all you need.
Tropical bliss – it really does. Sweet coconut and fresh pineapple, two flavors that were simply made for each other. Two flavors that were simply made for each other. It doesn’t get more tropical than this.
The exact moment when the Malibu and Pineapple cocktail splashed onto the scene is, unfortunately, lost in the sands of time. However, we do know that Malibu Rum’s origins date back to 1978 when it was originally named Coco Rico. It was later renamed and launched as Malibu in 1980.
Since then, bartenders and cocktail lovers have been shaking things up, creating a wave of popular drinks with Malibu. The Malibu and Pineapple cocktail likely emerged sometime in the ’80s. The rest is history.
- Choose your juice
As bartender A.J. puts it, “if you like the juice, you’re gonna like the drink.” Freshly juiced pineapple is the ideal choice, but a store-bought juice you enjoy works just as well. It’s your drink – use what you love. - Make your own pineapple juice
If you want to go fresh, here’s how. Cut a fresh pineapple into chunks, removing the skin and core. Add the chunks to a blender with a small splash of water and blend until smooth. Strain through a fine mesh sieve and you’re ready to go. The fresher the pineapple, the sweeter and more intense the flavor. - Use large ice cubes
Large ice cubes melt more slowly than smaller ones, keeping the drink colder for longer without diluting the coconut and pineapple flavors. If you have a large ice cube mould at home, this is the drink to use it for. - Chill your glass
Place your highball glass in the freezer for at least 30 minutes before serving. A cold glass keeps the drink at its best from first sip to last.
Frozen Malibu and Pineapple
As you’ll see in the video, bartender A.J. takes the Malibu and Pineapple to frozen territory – blended with plenty of ice for a slushy, tropical version of the classic. All you need is a blender and a generous amount of ice.
- Glassware
Build the drink directly in a highball glass — or any tall glass you have to hand. Here’s a guide to cocktail glassware. - Pineapple wedge and leaves
A.J.’s garnish of choice – a pineapple wedge and a couple of pineapple leaves on the rim. That said, if you’re using store-bought juice, don’t go out and buy a whole pineapple just for the garnish. - Alternative garnishes
A lime wedge or a fresh cherry work just as well and are considerably easier to get your hands on.
Malibu and Pineapple FAQ
Nope, they might both be tropical cocktails, but a Malibu and Pineapple is not a Piña Colada. The latter is a blend of Rum, Coconut Cream, and Pineapple Juice, while the former simply combines Malibu and Pineapple Juice – in other words a simpler version of the Piña Colada.
You don’t have to but fresh pineapple juice makes a noticeable difference to the overall flavor of the drink. Store-bought versions often contain added sugar and preservatives that can mask the natural sweetness and brightness of fresh pineapple. Wherever possible, juice fresh – it’s worth the effort.
Fresh pineapple juice makes a real difference to any cocktail that calls for it…and it’s actually easier to make than you might think. Here’s how:
- Choose a ripe pineapple – look for one that smells sweet at the base and gives slightly when pressed.
- Place the pineapple on its side and use a sharp knife to remove the top and bottom. Stand it upright and carefully slice away the skin from top to bottom, removing all the eyes as you go.
- Quarter the pineapple lengthwise and cut out the firm core from each piece.
- Cut the flesh into rough chunks and transfer them to a blender.
- Blend on high for 30 to 60 seconds until the mixture is completely smooth.
- Set a fine mesh strainer or cheesecloth over a jug and pour the blended mixture through, pressing down firmly on the pulp to extract as much juice as possible.
- Your fresh pineapple juice is now ready to use!
