Best 6 Pineapple Mojito Recipes

PINEAPPLE MOJITO

Steps:

• Muddle mint leaves, sugar, and pineapple in a highball glass.
• Fill glass with ice cubes. Pour in pineapple juice and rum. Top with a splash of club soda. Garnish with pineapple wedge and remaining mint leaves.

FROZEN PINEAPPLE MOJITO

Steps:

• Trim top of pineapple to remove leaves, but leave top in tact. Cut pineapple in half crosswise. Run a knife in a circle around inside of halves 1/2" away from the skin. Cut across core of pineapple twice, creating 4 pieces and loosening the fruit. Using a big spoon or ice cream scoop, scoop out inside of each pineapple half. Place pineapple "cups" in freezer.
• Discard core and finely chop pineapple (you should have about 4 cups). Place in a single layer on a parchment-lined sheet tray and freeze at least 1 hour.
• Blend frozen pineapple, rum, lime juice, 1/3 cup mint, and 2 cups ice in a blender until smooth. Taste and add sugar, if needed.
• Fill pineapple "cups" with mojito mixture, reserving extra for refills. Garnish with mint sprigs and tiki drink decoration, if using. Reserve remaining mojito mixture in freezer for second serving or serve in alternate glasses.
• Do Ahead
• Pineapple "cups" can be hollowed out 3 days ahead; keep frozen. Pineapple chunks can be frozen up to 3 months ahead.

PINEAPPLE MOJITO SANGRIA

Steps:

• Instructions
• In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon.
• Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
• Cover and place in the refrigerator for 4 - 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).

PINEAPPLE MOJITO GELATIN SHOT

Steps:

• 10 to 12 small plastic cups or shot glasses
• Bruise the mint leaves in the bottom of a cocktail shaker. Add the lime juice, pineapple juice and shake the 2 together. In a medium bowl combine the lime and pineapple gelatins, and the sugar. Stir in the boiling water and whisk until the sugar dissolves. Stir in the rum and pour into the plastic shot glasses. Refrigerate until set, about 3 hours. Enjoy!

PINEAPPLE MOJITO GRANITA

Steps:

• In 12-inch skillet, cook pineapple over high heat 2 to 3 minutes or until edges turn golden brown and sugars begin to caramelize.
• Place pineapple in food processor or blender. Add lime juice and honey; process 30 seconds or until smooth. Pour into ungreased 9-inch square (2-quart) glass baking dish. Stir in mint leaves. Cover; freeze 30 minutes.
• With fork, scrape mixture to distribute ice crystals evenly. Freeze 30 minutes longer.
• Scrape mixture again. Scoop into dessert dishes or cups. Serve immediately.

BLACKBERRY PINEAPPLE MOJITO

Steps:

• For simple syrup: Put sugar and 2 teaspoons water in a glass bowl and microwave on full power for 10 to 15 seconds, or until sugar is dissolved.
• Drop blackberries, pineapple, and mint leaves into a sturdy glass and crush to a pulp with the end of a wooden spoon.
• Add the simple syrup, lime juice, and rum.
• Pour the contents into an old-fashioned glass and then back into first glass; repeat until thoroughly mixed, then pour back into old-fashioned glass.
• Add ice cubes and seltzer; stir.
• Garnish with sprig of mint and lime wedge.