This photo is thanks to my sister Anne, who lives in Minnesota and just happens to be making one of the same infusions as I am.
Are you craving the warmth and sunshine of the tropics? I am… and truth be told, I will be in Mexico in a few days. In the meantime, I am infusing several tropical flavors. First on the list is Pineapple. 
We did a pineapple taste test; one with Rum, another with Vodka. They both turned out delicious. It was a hard decision to come up with a winner. Both my husband and I both chose the Pineapple Rum.
Cut up a pineapple, place it in a jar, and cover with your choice of spirit. We infused for 3 weeks. After waiting (and tasting) for 3 weeks, we strained and filtered. The pineapple holds onto a lot of liquid, so you will want to press and squeeze the fruit through cheesecloth. This added a lot more liquid.
After filtering, we added 1 TB thick simple syrup to each cup of liquid for just a hint of sweetness.
Cheers!
February 8, 2012 at 6:50 pm
Mmm… delicious. I’ve done pineapple vodka before and it was awesome. Used it to make a copycat of Roy’s Hawaiian martini, and it was great. I hadn’t thought about doing that in a while, but it may be on the agenda soon!
February 8, 2012 at 7:31 pm
You won’t regret it… and now I’m excited to try the Roy’s Hawaiian martini. I just looked up the recipe, and I’ve got some coconut infusions in my cabinet that will be perfect for it when they are ready. Thanks for the tip!
February 13, 2012 at 11:09 am
Yum, my husband loves Rum and Coke, and this would be such a yummy addition.
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March 7, 2012 at 4:20 pm
Sounds delightful, Alicia. I’ll have to try it.
March 7, 2012 at 7:44 pm
Linda, I am a huge fan of yours! Thanks for taking the time to stop by my site. The infusions were really an off-shoot from my canning addiction.
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March 17, 2012 at 1:36 pm
This sounds very refreshing. Do you refrigerate while its infusing or just leave it out? I want to try this.
March 17, 2012 at 2:11 pm
i did not refrigerate this. Most liqueur recipes tell you to leave them in a cool, dark place. But usually that means you can just place them in a cabinet. I have a shelving unit in my coat cost that holds all of our infusions.
Once it is done, it is perfect chilled and sipped
May 6, 2012 at 10:28 pm
I’m sharing this recipe right now with one of my dearest friends. I told her this tastes like vacation, and she had to find out where to make a drinking vacation. Smelling this loveliness again in my mind…
May 7, 2012 at 7:25 am
i love it! I thinks scent can really bring back lovely memories, so if this is what it takes to bring your mental state back to a tropical vacation then we should all make some!
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August 4, 2012 at 1:14 pm
Freshly cut pineapple is my favorite fruit, and one of my favorite flavors, especially when in the tropics and eating it fresh there. When I saw your recipe, I knew right in that moment “Pineapple & Mount Gay” (my favorite rum brand). Thank you for offering this.
August 8, 2012 at 10:17 pm
Perfect! If pineapple is your favorite fruit, then you will love this!
August 17, 2012 at 3:16 pm
I’ve been on vacation and returned home to discover the container of sliced fresh pineapple is well on its way to becoming liqueur. I’d like to help it along, perhaps with spiced rum but not sure how to proceed. Any suggestions how to proceed?
August 17, 2012 at 8:30 pm
Hi Debbie, Does this mean the pineapple is fermenting? If so, I’m not sure what to do, sorry. If the pineapple is still good, then I think a spiced run sounds wonderful! I really enjoyed the pineapple rum that we made, and the added spice would probably be really tasty. A dark rum might also be nice. I’m not sure if that really addresses your question. Let me know if I not understanding the question properly. Good luck!
August 18, 2012 at 5:45 pm
Hello Alicia,
Yep! It is certainly fermenting. I don’t know if I can do anything to it at this point, I certainly don’t want to discard the liquids as they’re “spirits” at this point, and not sure if adding any rum (the dark you suggested sounds good too) now will merge well. I bought it in natural juices, freshly sliced in a fair bit of juice with a tight lid and its now happily steeping and bubbling its way to wine of some degree or other.
August 19, 2012 at 8:08 am
Debbie, sorry I really don’t know a lot about fermenting and am not sure what is safe and what is not. Good luck!