These pineapple mojitos get tons of flavor from caramelized grilled pineapple, tons of fresh mint, and a kiss of honey.
Every season deserves a signature cocktail. In colder months I leaned into moody drinks like cider-bourbon mixes, but as grilling season arrives I’m gravitating toward brighter flavors. These grilled pineapple mojitos combine fresh citrus, aromatic mint, rum, and a touch of honey for a sunny, refreshing drink that feels like summer in a glass.
I use honey year-round because it brings more than sweetness — it adds depth and blends easily without needing to make a syrup. That convenience is great when you’re outdoors and don’t want to fuss with a stove or extra equipment.
These grilled pineapple mojitos are bright, tropical, and cheerful. Pineapple has that instant sunshine quality that lifts the mood, and grilling the fruit adds caramelized sugars and a subtle smoky note that complements the mint and lime.
To make them, toss pineapple wedges with a simple mix of rum, honey, and lime juice, then grill until the pineapple softens and develops golden grill marks. The heat amplifies the fruit’s natural sweetness and gives a pleasant caramel flavor.
After grilling, chop some of the pineapple and muddle it with fresh mint, extra lime, and a little more honey so every sip is full of layered flavor. Stir in rum, add ice, and top with club soda. If you prefer alcohol-free drinks, swap the rum for extra club soda for a paleo-friendly mocktail that’s just as refreshing.
Cheers!
Grilled Pineapple Mojitos
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10
8
18
8
129kcal
Lauren Keating
Ingredients
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
- Ice
- Club soda
Instructions
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In a shallow dish, whisk together the honey, rum, and lime juice. Add the pineapple wedges and turn to coat. Let them sit 5–10 minutes to absorb the mixture.
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Heat the grill to medium-high. Grill the pineapple 1–2 minutes per side, until it softens slightly and has golden grill marks. Remove from the heat and let cool.
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Roughly chop half the grilled pineapple and divide it among eight collins glasses. Add two lime wedges, 1 teaspoon honey, and about 10 mint leaves to each glass; muddle gently to combine. Stir in the rum, then fill each glass with ice and top with club soda.
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Garnish with remaining grilled pineapple, additional lime wedges, and fresh mint leaves. Serve immediately.
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This post was sponsored by the National Honey Board. Thank you for supporting the products that keep me inspired in the kitchen.