- 6 cups (1-inch) chunks cored peeled pineapple (labeled “extra sweet”)
- 12 oz (3/4 cup) amber rum such as Bacardi
- 3 oz (6 tablespoons) Cointreau or other orange-flavored liqueur
- 1 1/2 tablespoons fresh lime juice
- 3/4 cup superfine granulated sugar
- 6 cups ice cubes
- Purée 2 cups pineapple chunks, 1/4 cup rum, 2 tablespoons Cointreau, 1/2 tablespoon lime juice, 1/4 cup sugar, and 2 cups ice in a blender at high speed until very smooth, about 1 minute. Transfer to a large pitcher, then make 2 more batches in same manner, transferring to pitcher. Serve immediately.