Latin Twist: Grilled Pineapple Mojito


One drink that shouts summertime refreshment is the mojito! After all, many of you have told me about your gardens being prolific in the mint production areas; mojitos are one way to use that mint!

Grilled Pineapple Mojito 1

Photo by Dan Goldberg for Latin Grill

But, my friends, there’s more than one way to make a mojito! Today it’s my pleasure to bring to you another version of this classic Cuban cocktail: the grilled pineapple mojito.

I first enjoyed a grilled pineapple mojito while working on Rafael Palomino’s fifth cookbook—and our 4th collaboration—Latin Grill. (By the way, Latin Grill, published by Chronicle Books in 2010, is a great gift for any of your grilling fans or for your host with the most this summer! The fabulous photos—like the one included here—are by Dan Goldberg.) And though yes, you can make a pineapple mojito with fresh fruit, grilling the pineapple just makes it that much better! ¡Buen provecho! Enjoy!

Latin Twist: Grilled Pineapple Mojito

This wonderful summertime cocktail recipe, adapted from Latin Grill (Rafael Palomino and Arlen Gargagliano) is one that's super easy to make ahead and multiply for a crowd!


  • 3 half-inch chunks of grilled pineapple
  • 8 mint leaves
  • 3 lime wedges
  • sugar to taste (start with 1 1/2 teaspoons!)
  • 1 1/2 cups ice
  • 2/12 ounces white rum
  • 1 splash club soda


  1. In a large bar shaker, combine the pineapple, mint, lime, and sugar.
  2. Using a pestle, muddle them just until you've broken up the pineapple a bit and released the juice from the lime.
  3. Add the ice and rum.
  4. Cover and shake vigorously.
  5. Pour the mixture into a bar glass, top off with the club soda, and serve.


About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

Leave A Reply