Pineapple juice has a sweetness and acidity that naturally mimics the tropical backbone of a rum cocktail. This recipe leans into that by pairing it with coconut water for a subtle island flavor, fresh lime for sharpness, and a rum alternative for depth. The result is a drink that tastes like vacation without trying too hard.

The pineapple juice matters

Fresh-pressed pineapple juice is the best option here, but it’s not always practical. Canned pineapple juice (Dole or Lakewood) works well as long as it’s 100% juice with no added sugar. Avoid pineapple “drink” or anything with high fructose corn syrup. The difference is obvious in a glass with this few ingredients.

If you have access to a fresh pineapple, cut it into chunks and blend it, then strain through a fine mesh sieve. The flavor is brighter and more complex than anything from a can, and the extra five minutes of effort shows up in the finished drink.

Coconut water, not coconut cream

This recipe uses coconut water instead of coconut cream. The distinction is intentional. Coconut cream makes a rich, heavy drink (that’s what a Pina Colada is for). Coconut water adds a light tropical note without weighing things down. You get the flavor suggestion of coconut without the thickness. The drink stays refreshing and easy to sip, even on a warm afternoon.

Variations

Muddle two or three chunks of fresh mango before adding the other ingredients, and you shift the drink toward a tropical punch. A splash of passion fruit puree works the same way, adding tartness and a floral quality. For something spicier, add a thin slice of jalapeno to the shaker. The heat pairs well with pineapple’s sweetness, and a single slice gives just enough kick without overwhelming the fruit. This sits naturally alongside the Mai Tai and Strawberry Daiquiri for a three-drink tropical spread.