Pineapple Mojito
On a hot summer day, this 10-minute Pineapple Mojito is one of my favorite drinks to make! I prepare it with pineapple juice, lime, and fresh mint, then top it off with club soda, a splash of rum, and a bit of simple syrup. This fresh tropical cocktail is always a favorite at BBQs and birthday parties!
You know those days when you get home, drop your bag, and just need a second to breathe? That’s when I head straight to the backyard and pour myself something cool and tropical, like this Pineapple Mojito I’m sharing today. It’s so refreshing and the best part is I can skip the rum and it still tastes amazing. Honestly, it’s right up there with my peach sangria and boozy watermelon lemonade, so good for hot summer afternoons!
Table of contents
I’ve been on a bit of a drink-making streak lately: blueberry margaritas, melon margaritas, you name it. My friends have been loving the melon one lately, by the way! And now I’m adding this yummy pineapple mojito to the list. You only need a handful of things like lime juice, pineapple juice and chunks, rum, club soda, and some fresh mint. I sweeten it with a little simple syrup, and that’s it. Super easy and perfect for sipping all summer long, I hope you give it a try!
Why you will love this recipe
- Ready in no time at all: I can throw this together in 10 minutes, which is perfect when I want something cold and refreshing but don’t feel like playing bartender all day.
- Tastes like sunshine in a glass: Between the pineapple juice, lime, and mint, every sip is bright, tropical, and super refreshing. It’s my favorite drink for hot afternoons or hanging out with friends.
- Make it boozy or not: Sometimes I skip the rum and it still tastes amazing. It’s fun to serve as a cocktail or a mocktail, especially when I’m making drinks for a mixed crowd.
- Perfect for backyard hangs: Whether it’s a summer BBQ, a birthday party, or just a chill evening on the patio, this drink always gets a ton of compliments.
What you will need
- Fruity base: I use a mix of fresh pineapple chunks, pineapple juice, and freshly squeezed lime juice for a sweet and tangy flavor.
- Sweetener and spirit: I like adding simple syrup to taste and a splash of white rum to give it that classic mojito twist. You can also skip the alcohol!
- Bubbly and fresh: I top it off with club soda, chopped fresh mint leaves, and lots of fresh ice cubes to make it extra cool and refreshing.
How to make
Mash the pineapple: I add the lime juice, mint leaves, and pineapple to a large mortar and pestle. Then I gently mash everything together until the pineapple is soft and creamy and the mint leaves are nice and wilted so all those fresh oils mix in.
Pour and mix the mojito: I pour the mashed pineapple and simple syrup into a large pitcher or mason jar, then add the pineapple juice, rum, and club soda. I give everything a good stir with a wooden spoon or shake it up in a cocktail shaker until it’s all combined, then I taste and adjust the sweetness if needed.
Fill your glass: I grab a glass, drop in a handful of ice cubes, and pour the pineapple mojito mixture right over the top.
Garnish and serve: I top it off with a few mint sprigs, a lime wedge, and a little pineapple for a fresh and fun finish before serving.
Expert tip
Muddle mint the right way
Something I learned a couple of years ago from a pro bartender, and now always do when I make this Pineapple Mojito, is to take my time muddling the mint with the lime juice and pineapple. I gently press just enough to release the mint oils without tearing the leaves apart. It gives the drink that fresh minty flavor without making it bitter or messy.
More tips to consider:
- I try to use the ripest pineapple I can find. It makes a big difference in how naturally sweet and juicy the drink turns out.
- I like to chill the pineapple juice, rum, and club soda in the fridge before mixing. That way, I use less ice and the drink stays flavorful and cold.
- Sometimes I skip the simple syrup altogether if my pineapple is sweet enough. Other times, I add just a teaspoon or two after tasting.
- I often mix a big pitcher in advance and store it in the fridge. Just wait to add the club soda and ice until serving so it stays fizzy.
- Shorten prep time by using premade lime juice, mint extract, and canned pineapple chunks.
- You can also speed things up by using a blender instead of a mortar and pestle and cocktail shaker.
Recipe variations:
- Gold rum: I sometimes switch the white rum for gold or even coconut rum when I want a deeper flavor. Just 2 ounces works great for one drink.
- Lemon juice: If I’m out of lime, I use 2 tablespoons of lemon juice instead and it still tastes nice and tangy.
- Other juice: I love mixing in different juices with the pineapple. About 1 to 2 ounces of apple, orange, or cherry juice can change things up in a fun way.
- Mint syrup: When I want a stronger mint flavor, I swap the simple syrup with 1 to 2 teaspoons of mint syrup and it’s super refreshing.
- No alcohol: I make a mocktail version all the time by skipping the rum. It’s perfect for the kids or anyone who prefers no alcohol.
- Pineapple syrup: For a stronger pineapple flavor, I add 1 teaspoon of pineapple syrup. It really amps up that sweet tropical taste.
Serving suggestions
When I make these Pineapple Mojitos, I usually plan the whole meal around the tropical flavor. Last month, we had friends over for a backyard BBQ, and I kept things fun and simple. I served my grilled pineapple chicken as the main dish and let it shine with a big platter of arugula strawberry salad on the side. The mix of sweet and tangy was so good with that cold pineapple drink in hand.
For dessert, I made my creamy strawberry pie the night before, which was a smart move because it gave me more time to hang with everyone. If we’re grilling again soon, I’m thinking of doing my grilled Chicken Souvlaki too and maybe doubling up the mojitos because those went fast. This kind of dinner is exactly how I love spending summer weekends; easy, colorful, and full of flavor.
How to store leftovers:
- Store: I usually keep any leftover pineapple mojito in a mason jar or an airtight container in the fridge. It stays fresh for about three days.
- Freeze: If I want to save some for later, I pour it into a freezer-safe bag or container and freeze it. It can last up to three months this way.
- Thaw: I either thaw it overnight in the fridge or serve it frozen as a slushy pineapple mojito, it’s super refreshing either way.
Frequently asked questions
Fresh pineapple is always my top choice because the flavor is so bright and juicy, but I’ve used canned pineapple a few times when I couldn’t find fresh. Just make sure it’s the kind packed in juice, not syrup, or it might turn out way too sweet.
I’ve used the back of a wooden spoon more times than I can count. As long as you press the mint gently to release the oils, it totally works. You don’t need fancy tools to make a great cocktail.
Yes, and it’s so good! I blend the pineapple, mint, lime juice, and rum with ice until it’s slushy. It turns into a frozen pineapple mojito that’s perfect for extra hot days or when I want something a little more fun and frosty.
More cocktails to try:
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Pineapple Mojito
Ingredients
- 1/2 cup fresh pineapple chunks make sure the pineapple is ripe
- 1 tablespoon sugar or simple syrup, or use brown sugar for a deeper taste
- 8 mint leaves chopped
- 1 lime juiced
- 2 cups pineapple juice
- 2 cups club soda
- 4 ounces white or coconut rum for a more tropical taste
- ice cubes
Instructions
- In a large mortar and pestle or a sturdier bowl, add pineapple, sugar (or simple syrup), mint leaves, and lime juice. Smash ingredients together with the pestle, until creamy and the mint leaves are well combined with the other ingredients.
- Add the mixture to a small pitcher and add pineapple juice, club soda, and rum. Stir together to combine. Taste and adjust for sweetness.
- Fill two large glasses 2/3 with ice cubes and pour the cocktail over the ice.
- Garnish with fresh mint sprigs, and lime wedges pieces of fresh pineapple.
Notes
Muddle mint the right way
Something I learned a couple of years ago from a pro bartender, and now always do when I make this Pineapple Mojito, is to take my time muddling the mint with the lime juice and pineapple. I gently press just enough to release the mint oils without tearing the leaves apart. It gives the drink that fresh minty flavor without making it bitter or messy.More tips to consider:
- I try to use the ripest pineapple I can find. It makes a big difference in how naturally sweet and juicy the drink turns out.
- I like to chill the pineapple juice, rum, and club soda in the fridge before mixing. That way, I use less ice and the drink stays flavorful and cold.
- Sometimes I skip the simple syrup altogether if my pineapple is sweet enough. Other times, I add just a teaspoon or two after tasting.
- I often mix a big pitcher in advance and store it in the fridge. Just wait to add the club soda and ice until serving so it stays fizzy.
- Shorten prep time by using premade lime juice, mint extract, and canned pineapple chunks.
- You can also speed things up by using a blender instead of a mortar and pestle and cocktail shaker.