In a small saucepan combine pineapple chunks, water and sugar. Stir until the sugar is mostly dissolved and bring to a boil over medium/high heat. Reduce the heat to low and allow to simmer until the sugar is completely dissolved, the pineapple is sort of translucent, and the mixture has a sort of syrup consistency. This will take about 10 minutes or so. Strain nto a measuring cup with a lip, pressing on the pineapple to extract as much liquid as possible. Discard the pineapple or save it for another use (ice cream topping!). Pour the syrup into a container with a tight fitting lid

and allow to come to room temperature uncovered. Makes a bout 1 1/4 cup of simple syrup.

In a small saucepan combine the lime juice, zest, water, and sugar. Stir until the sugar is mostly dissolved and bring to a boil over medium/high heat. Reduce the heat to low and allow to simmer until the sugar is completely dissolved, and the mixture has syrup consistency. This will take about 10 minutes or so. Strain into a measuring cup with a lip and discard the zest.Pour the syrup into a container with a tight fitting lid and allow to come to room temperature uncovered. Makes a scant 3/4 cup of simple syrup.

To an 8 oz glass add the pineapple and lime simple syrups. Add the mint and muddle with a muddler or the handle of a wooden spoon until the mint is crushed and has released its fragrance.

Add the pineapple chunks and muddle until smashed, just a few seconds. Add the Coco Lopez, coconut and white rums. Stir to combine, add ice, and top with seltzer. Make that situation pretty and garnish it with some sugar cane and mint leaves. Be one of those people who likes to garnish stuff. Makes 1 mojito, but feel free to double, triple, or quadruple this situation. The simple syrups are enough for several mojitos.