Wash and dry two wide mouth mason jars - I prefer the tall, wide-mouth jars, such as asparagus jars.

Cut the top and bottom off of the pineapple to make a flat surface and stand the pineapple on its flat end.

Carefully slice the outer skin off the pineapple, curving gently to preserve as much of the pineapple flesh as possible. Trim any seeds or hard parts of the skin from the flesh.

Slice straight down the center of the pineapple so that you have two long halves and then once more for a total of four pineapple sections.

Remove the tough core part from the center of the four pieces.

Slice the peeled and cored pineapple into 12-14 spears.

Divide the pineapple spears between the two jars. Trim the spears, if needed, to fit in the jars.

Add the Malibu and coconut water to measuring cup with a pour spout and stir to combine.

Pour the liquid over the pineapple spears, dividing it between the two jars. Seal with lids or cover with plastic wrap.

Refrigerate for 4 hours before serving to allow time for the pineapple to soak up the rum.