These pineapple mojitos get tons of flavor from caramelized grilled pineapple, tons of fresh mint, and a kiss of honey.
Every season deserves its own signature cocktail. In the cooler months, I was into moody drinks made with ingredients like these cider bourbon cocktails. Now that grilling season is approaching, I’ve swapped those out for fresher flavors like the citrus, fresh herbs, and rum in this grilled pineapple mojito recipe.
The one cocktail ingredient that remains a constant for me throughout the yeat is honey. I love that it adds another element of flavor in addition to sweetness. Plus it mixes well in its natural state, so you don’t need to fuss with making simple syrup – this is especially handy in the summer when you’re outside and don’t necessarily have a burner or a pot nearby.
Lately, I’ve been all about these tropical grilled pineapple mojitos. They’re bright and cheery and remind me of everything I love about summer – there’s just something about pineapple that reminds me of sunshine and makes me smile.
To make these pineapple mojitos extra special, I toss pineapple wedges in a mixture of rum, honey, and lime juice, then throw them onto the fire. Grilling the pineapple softens its texture and brings out its natural sweetness, while the sugars caramelize and pick up a subtle smoky flavor.
The grilled pineapple then gets muddled with more mint, lime juice, and honey to ensure that there’s plenty of flavor in every sip.
If you’re avoiding alcohol, these grilled pineapple mojitos make refreshing paleo-friendly mocktails. Just add more club soda in place of the rum to top off your glass.
For the grilled pineapple:
- 1 tablespoon honey
- 1 tablespoon rum
- 2 limes juiced
- 1 pineapple peeled and cut into 16 wedges
For the mojitos:
- 4 limes cut into eighths
- 8 teaspoon honey
- 1 cup fresh mint
- ¾ cup rum
- Club soda
- In a shallow dish, mix together the honey, rum and lime juice. Add the pineapple and turn to coat. Let sit 5-10 minutes.
- Heat your grill to medium high. Add the pineapple an cook 1-2 minutes on each side, or until the fruit softens slightly and golden brown grill lines appear. Remove from heat and let cool.
- Roughly chop half the grilled pineapple. Divide the chopped pineapple among 8 collins glasses. Add 2 lime wedges, 1 teaspoon honey and 10 mint leaves to each glass; muddle to combine. Stir in the rum, then fill each glass with ice. Top with club soda.
- Garnish with remaining grilled pineapple, lime wedges, and mint leaves.