Grilled Pineapple Mojito
Grilled Pineapple Mojito
Grilled Pineapple Mojito
Grilled Pineapple Mojito

Grilled Pineapple Mojito

David Venable

The pineapple flavors liven up a traditional mojito and add extra color, too!

Simple Syrup

  • 1 cup water
  • 1 cup sugar
  • 1 cup mint leaves

To make the simple syrup

Add all the syrup ingredients into a small saucepan. Bring to a simmer and remove from the heat when the sugar has melted. Strain and chill.

Mojito

  • 3/4 cup grilled pineapple, small dice and chilled
  • Olive oil, for brushing
  • 1 lime, cut into 8 wedges
  • 24 mint leaves
  • 5 Tbsp mint simple syrup
  • 3 oz rum
  • 1/4 cup pineapple juice
  • 1 cup club soda
  • 3–4 cups crushed ice, divided
  • Wedges of pineapple and mint sprigs (garnish)
  • 1 cup mint leaves

To make the mojito

Start by preparing the pineapple. Peel, core, and cut it into 1/2" thick wedges or rounds. Heat an indoor or outdoor grill to medium-high heat. Brush the pineapple with oil and cook on the grill, about 3–5 minutes per side.
Place the limes and pineapple into a large shaker and muddle to release the juices. Add the mint and the simple syrup. Muddle gently to bruise the mint. Pour in the rum, pineapple juice, and half of the crushed ice. Cover and shake.

Cook's Notes

If you don't have a muddler in your kitchen toolkit, the handle of a wooden spoon works just as well.

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