Pineapple Rum Punch is my favorite fruity Caribbean cocktail that’s refreshingly cool for summer. This delicious drink is so easy to make in 5 minutes and uses only 5 ingredients plus a pineapple skewer to garnish.
Perfect Party Pineapple Rum Punch
Pineapple Rum Punch is an easy boozy beverage filled with the fun beachy flavors of pineapple and coconut. This simple recipe combines 2 kinds of fruit juice, rum, soda, and simple syrup, gives it a quick shake, then pours it over ice to create the perfect mix of tropical tastes.
This sweet cocktail is the best way to celebrate summer; it’s light enough for daytime drinking with a little spiked kick in each sip. I love to make a pitcher of Pineapple Rum Punch for pool parties and backyard barbecues, especially since I can triple the recipe to serve a thirsty crowd.
Get your party started with some of my other delicious punch recipes, like my Christmas Morning Punch, Grinch Punch, and Rainbow Sherbet Punch.
Why We Love This Pineapple Rum Punch Recipe
- Quick and easy to make in 5 minutes.
- Only uses 5 ingredients plus fresh fruit garnish.
- Tastes like a fruity Caribbean cocktail.
- Simple recipe that can be doubled or tripled.
- Perfect party punch for summer celebrations!
Ingredients
- Pineapple juice
- Coconut rum: I used Malibu Original for this recipe.
- Lemon-lime soda
- Fresh lime juice
- Simple syrup
- Fresh pineapple skewer (for garnish)
- Ice
SEE FULL PRINTABLE RECIPE CARD BELOW
Substitutions and Additions
- Replace The Rum: If you do not like the flavor of coconut you can substitute a white/clear rum or even a spiced rum in this recipe. Or you can replace the rum altogether with vodka or champagne.
- Swap The Soda: You can easily swap out the lemon-lime soda for ginger ale or lemon-lime sparkling water in this recipe.
Recommended Tools
- Cocktail shaker or large mason jar with a lid
- Low-ball cocktail glasses (12 oz.)
How to Make Pineapple Rum Punch
Pineapple Rum Punch is so quick and easy to make, simply by shaking together a few ingredients and pouring the mixture over ice. Each sweet sip tastes tropically fruity with a subtle spike of rum.
- Shake: Add all liquid ingredients to a cocktail shaker and shake to combine.
- Fill: Fill cocktail glasses with ice and pour the punch over the ice cubes.
- Garnish: Garnish with a skewer of fresh pineapple pieces. Enjoy!
Tips
- I like to get the little mini (6 oz.) cans of pineapple juice to keep on hand in my pantry. These are great for this recipe because 6 oz. = ¾ cup and they come in a 4 or 6 pack. This way I do not need to open a large bottle of pineapple juice if I am only using it to make a couple of cocktails.
- This recipe can easily be doubled, or tripled, depending on how many people you are serving.
- Do not add ice until you are ready to serve or the ice will water down your pineapple rum punch.
Storage Tips
- To Store: You can store any leftover punch in the refrigerator for up to 24 hours, however, the remaining ice will water down your drink and the soda will become flat.
Frequently Asked Questions
If you do not like the flavor of coconut you can substitute a white/clear rum or even a spiced rum in this recipe. I really think that the coconut rum and the pineapple juice blend beautifully together and make a refreshing summertime cocktail but the substitutes work really well in this cocktail as well.
Yes, you can easily make your own simple syrup by combining equal parts (½ cup each) granulated sugar and water. You will heat it in a small saucepan, on medium heat, just until the sugar dissolves. You do not want to boil the simple syrup.
Allow it to cool, then store it in the refrigerator, in a lidded jar, for up to two weeks. I like to keep a bottle of simple syrup stocked in my pantry. You can find this at all liquor, or grocery, stores. It is great to keep on hand for all types of cocktails.
You can make this pineapple rum punch cocktail ahead of time and keep it chilled in the refrigerator, up to 24 hours, or until you’re ready to serve. Do not add ice until you serve it or the ice will water down your pineapple rum punch.
Other Easy Summer Cocktail Recipes
- White Claw Slushie
- Lemon Drop Martini
- Hard Lemonade
- Boozy Popsicles
- Dirty Snowmen
- Pool Party Jello Shots
- Boozy Dole Whip
- Dirty Shirley Jello Shots
Pineapple Rum Punch
Ingredients
- ¾ cup pineapple juice
- ⅓ cup coconut rum (I used Malibu Original)
- ½ cup lemon-lime soda
- ⅛ cup fresh lime juice
- ⅛ cup simple syrup
- Garnish- fresh pineapple skewer and ice cubes
Instructions
- In a cocktail shaker, or large mason jar with a lid, add the pineapple juice, coconut rum, lemon-lime soda, fresh lime juice and simple syrup. Shake to combine.
- Fill 2 (12 oz.) low-ball cocktail glasses ¾ full with ice cubes. Pour half (approximately 1 cup each of pineapple rum punch) of the cocktail mix over the ice in each glass.
- Garnish with a skewer of fresh pineapple pieces.
Jenn’s Notes
- If you do not like the flavor of coconut you can substitute a white/clear rum or even a spiced rum in this recipe. I really think that the coconut rum and the pineapple juice blend beautifully together and make a refreshing summertime cocktail but the substitutes work really well in this cocktail as well.
- I like to get the little mini (6 oz.) cans of pineapple juice to keep on hand in my pantry. These are great for this recipe because 6 oz. = ¾ cup and they come in a 4 or 6 pack. This way I do not need to open a large bottle of pineapple juice if I am only using it to make a couple cocktails.
- This recipe can easily be doubled, or tripled, depending on how many people you are serving.
- Do not add ice until you are ready to serve or the ice will water down your pineapple rum punch.
- You can easily swap out the lemon-lime soda for ginger ale or a lemon-lime sparkling water in this recipe.
- I like to keep a bottle of simple syrup stocked in my pantry. You can find this at all liquor, or grocery, stores. It is great to keep on hand for all types of cocktails. You can make your own by combining equal parts (½ cup each) granulated sugar and water. You will heat it in a small saucepan, on medium heat, just until the sugar dissolves. You do not want to boil the simple syrup. Allow it to cool, then store it in the refrigerator, in a lidded jar, for up to two weeks.
