Malibu-Soaked Pineapple Bites
These Malibu-Soaked Pineapple Bites are a tropical, crowd-pleasing treat made with coconut rum, canned pineapple, and a touch of lime zest. Caramelized to golden perfection, they come together in under 45 minutes and are perfect for summer parties or easy entertaining.
Equipment
- Medium mixing bowl
- Nonstick skillet
- Paper towels
- Small saucepan
- Serving platter
Ingredients
- 1/2 cup Malibu Coconut Rum
- 20 oz canned pineapple chunks drained and patted dry
- 2 tablespoons brown sugar packed
- 1 teaspoon lime zest freshly grated
- 1 tablespoon unsalted butter
- 1/4 cup toasted coconut flakes for garnish
- 6 fresh mint leaves for garnish
Instructions
- Drain the canned pineapple chunks thoroughly and spread them on a layer of paper towels. Pat the tops dry as well. Removing excess moisture is essential for proper caramelization.
- In a medium bowl, whisk together the Malibu Coconut Rum, brown sugar, and lime zest until the sugar is fully dissolved, about 60 seconds.
- Add the dried pineapple chunks to the marinade and toss gently to coat. Let them soak for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor.
- Remove the pineapple from the marinade using a slotted spoon and set aside. Pour the remaining marinade into a small saucepan and set over medium heat. Simmer for 4 to 5 minutes until reduced and syrupy, then remove from heat.
- Melt the butter in a nonstick skillet over medium-high heat. Once the butter is foamy, add the pineapple chunks in a single layer, working in batches if needed. Cook for 2 to 3 minutes per side until golden brown and caramelized at the edges.
- Transfer the caramelized pineapple to a serving platter. Drizzle with the reduced marinade, scatter toasted coconut flakes over the top, and garnish with fresh mint leaves. Serve immediately with toothpicks.
Notes
For best caramelization, make sure pineapple is very dry before it hits the pan. Do not overcrowd the skillet or the pineapple will steam rather than brown. Leftovers keep in an airtight container in the fridge for up to 3 days. The reduced marinade can be stored separately and used as a cocktail mixer or dessert drizzle for up to 5 days.