Put Your Grill To Use: Grilled Pineapple Mojitos

By Betchy Crocker

Hooray, it’s fucking Friday. And I mean, thank God—this week and summer and 100+ degree temps need to end. All I want to do is relax and gawk at Ryan Lochte while he quietly eats spaghetti. Call me a floser.

To celebrate the end of the week and the eventual end of summer, we’re putting our grills to good use. What’s better than a charred pineapple floating amongst a lotttt of rum? Fucking nothing, that’s what.

We adapted this recipe from The Kitchn; we made it better with more booze, obv.


  • 1 cup sugar—YES REALLY JUST DEAL
  • 1 cup water
  • 1 bunch of fresh mint
  • 6 slices grilled pineapple, cored and cut into 1-inch pieces … if you don’t know what to do here, just grill the pineapple for 3 mins on each side over medium heat until it’s brown and caramelized
  • 1 cup freshly squeezed lime juice
  • 2 cups light rum
  • ½ cup dark rum—we know it isn’t typical but like, just do it
  • 1 liter club soda

Grab a small saucepan and combine the water, sugar, and half of the mint. Simmer over medium-high heat until sugar is dissolved, then strain, toss the mint, and put that syrupy shit in the fridge.

Grab a giant fucking pitcher and combine the rest of the mint, almost all of the pineapple—you want to save a bit for garnish—and a splash of the lime juice. Muddle that shit (it means smash gently) then add the simple syrup you have in the fridge. Mix it all up and add the rest of the lime juice, rums, and club soda. STIR.

Pour into 6-8 (or like 2 giant we aren’t judging) glasses and garnish with the reserved pineapple. 





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