Rum-Infused Pineapple and Ginger Punch
A lively Caribbean punch bursting with pineapple, fresh ginger, and a hint of rum for a tropical party favorite. This Caribbean-inspired recipe, ready in about 25 minutes, brings together pineapple juice, fresh ginger, peeled and sliced, lime juice for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 210 calories and feeds 6, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups pineapple juice
- 2 inches fresh ginger, peeled and sliced
- 1/2 cup lime juice
- 1 cup dark rum
- 1 cup orange juice
- 1/4 cup simple syrup
- 2 cups club soda
- 1 cup pineapple chunks
- 3 cups ice cubes
- 4 fresh mint sprigs
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a saucepan, combine 3 cups pineapple juice with 2 inches peeled sliced fresh ginger. Bring to a simmer over medium heat and cook for 10 minutes to infuse the ginger flavor. Remove from heat and cool.
- Step 2: Strain the ginger-infused pineapple juice into a large pitcher. Add 1/2 cup lime juice, 1 cup dark rum, 1 cup orange juice, and 1/4 cup simple syrup. Stir well to combine.
- Step 3: Refrigerate the punch for at least 1 hour to chill and let the flavors meld.
- Step 4: Just before serving, add 2 cups club soda and 3 cups ice cubes to the pitcher. Stir gently.
- Step 5: Pour over glasses filled with pineapple chunks and garnish each with a fresh mint sprig.
Frequently asked questions
How long does Rum-Infused Pineapple and Ginger Punch take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Rum-Infused Pineapple and Ginger Punch?
Refrigerate any leftover rum-infused pineapple and ginger punch in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Rum-Infused Pineapple and Ginger Punch?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rum-Infused Pineapple and Ginger Punch for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rum-Infused Pineapple and Ginger Punch?
Caribbean cocktails & drinks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
