overhead picture of pineapple cucumber rum punch

Cucumber Pineapple Rum Punch

  • Author: Jennifer Stewart
  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Yield: 8 servings 1x


This bright and refreshing pineapple cucumber rum punch is perfect for Sunday brunch, Mother’s Day, Easter, or just quenching a thirst!



1 large Pineapple (appx 6 cups)

1 medium Cucumber (if English cucumber you can leave peel on, if not peel first)

6 stalks Celery (trimmed and cleaned)

2 cups water

2 cups white rum

1/2 cup limeade

Lime Sparkling Water

Pineapple and cucumber slices for garnish


Make garnished sparkling water ice cubes

In an ice cube mold, add a slice of pineapple and cucumber and fill with sparkling water.

Freeze until ready to serve.

Make the Pineapple Cucumber Rum Punch

In a blender, combine pineapple, cucumber, and celery.

Add water and blend until fully broken down.

Let sit in fridge for 10 minutes to settle.

Skim foam from top and add to pitcher or store in fridge up to 3 days.

This makes approximately 4.5 cups of juice.

When ready to serve Pineapple Cucumber Rum Punch

To the juice, add limeade and rum.

If it is too strong, dilute out with sparkling water to your liking.

Serve with garnish ice cubes.

Enjoy responsibly!


*If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

  • Category: Drinks, Cocktails, Punch
  • Method: Easy
  • Cuisine: American

Keywords: pineapple, cucumber, rum, punch, brunch, Mother's Day, Easter, large batch punch, juice