Pineapple Rum Punch Recipe

Robyn Lee

This rich and fragrant punch is all about the pineapple, enhanced with rich aged rum (such as Flor de Cana or Appleton Estate.)

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Note: Do not use canned pineapple for this recipe. If you prefer your drinks very tart, add additional lemon juice, 2 tablespoons at a time, to your taste.

Recipe Details

Pineapple Rum Punch Recipe

Active 10 mins
Total 2 hrs
Serves 6 servings


  • 3/4 cup boiling water
  • 1 1/4 cups sugar
  • 3 cups ripe pineapple chunks (from about half a pineapple), cut about 1 inch square
  • 1 1/2 cups aged rum
  • 1 cup freshly squeezed juice from 6 to 8 lemons
  • 1 1/2 cups chilled sparkling water
  • 6 lemon wedges


  1. Mix hot water and sugar until sugar dissolves. Add pineapple chunks and stir, mashing pineapple lightly. Let sit at room temperature 2 hours, or cover and refrigerate overnight to infuse.

  2. Transfer pineapple/sugar mixture to a large pitcher or punch bowl. Add rum and lemon and stir well. Add sparkling water, stir gently, then divide among ice-filled serving glasses. Serve, garnished with lemon wedges.