Barbecued pineapple and mint refresher

15 minutes


  • 2 slices of pineapple, 1.5cm peeled and trimmed
  • 8 sprigs of mint, leaves only (40-50 leaves)
  • 80ml of rum, light
  • 50ml of sugar syrup, unrefined
  • 1 lime, cut into 8 wedges
  • crushed ice
  • soda water, to top up


Lightly oil the grill and barbecue the pineapple until the first side is seared with blackened grill marks (about 3 minutes), then flip and cook the other side (about 2 minutes). Set aside
Cut the pineapple into cubes and divide between the glasses. Reserve two little sprigs of mint for garnish. Slap the rest of the leaves between your hands to release the aromatic oils and divide between the glasses. Squeeze the lime juice into the glasses, then add the squeezed lime wedges. Fill the glass about half way with crushed ice
Pour over the rum and sugar syrup. Using a long spoon (and your hand to cover the top of the glass) thoroughly mix the contents of each glass
Add more crushed ice and top up with soda water. Mound some more ice on top and garnish with the reserved mint sprigs. Serve immediately