Step 1

Place the pineapple chunks in a blender; puree to yield 12 ounces. (Measure what's needed for this recipe, then freeze any leftover puree for another use.)

Step 2

Combine the 12 ounces of pineapple puree, white rhum agricole and coconut water in a blender, then add 3 cups of the ice. Blend on high for about 1 minute; add ice as needed.

Step 3

Pour into individual Collins glasses; garnish each portion with a pineapple slice and a straw.