Best 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.

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).

CUBANO MOJITO OVEN-ROASTED BABY BACK RIBS WITH HABANERO & GUAVA-PINEAPPLE TROPICAL BBQ SAUCE

Steps:

• Set the ribs in a shallow roasting pan, and pour the Mojito Marinade over them. Flip the ribs around in it to make sure they're coated all over; then grind on lots of black pepper. Cover and marinate for 4 hours or overnight.
• Preheat the oven to 250°. Put a wire rack over a jelly roll pan and pour 1 cup of water into the pan. Pull the ribs out of the marinade, scraping off any extra. Set the ribs on the rack, meaty side up. Slide them into the oven and roast slowly. Check every hour or so. If the meat looks dry, mop it lightly with some of the Mojito Marinade.
• Cook up a batch of sauce while the ribs are roasting. Set a saucepan over medium-high heat. Pour in the oil, and once it gets hot, add the ginger and habanero peppers. Cook for 1 minute. Dump in the pineapple and the guava paste, stirring til the guava paste dissolves. Add the lime and lemon juices and the Mutha Sauce. Simmer for a couple of minutes to blend the flavors. Stir in the cilantro. Set aside and heat up before serving.
• Check the ribs for doneness after 2 1/2 to 3 hours. They will be done if you can gently tear the meat between the bones or poke your finger through the meat, or if they've reached an internal temperature of at least 180°, or if they bend nicely when you grab them in the middle with a pair of tongs. Once they're tender, glaze the ribs with some of the sauce and keep cooking for 15 to 20 minutes. Or for a caramelized finish, turn on the broiler and get the surface of the ribs sizzling. When they're nicely bronzed, brush with the sauce.
• Pull the ribs out and let them set for 5 to 10 minutes, then serve with the remaining sauce.

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 GINGER MOJITO

Steps:

• To make the pineapple-rum: Peel, core and slice pineapple and pack into a glass container with a cover. Add rum to completely cover pineapple. Seal container and store in a cool place for four to five days. Taste rum occasionally to check progress. When rum has reached the desired flavor, strain it through a sieve, bottle, and refrigerate for up to two weeks. Yields one liter.
• To make ginger syrup: In a medium saucepan over medium-high heat, bring water and ginger to a boil. Add sugar, stirring until dissolved. Reduce heat to low and simmer for 1 hour. Remove from heat and cool to room temperature. Strain through a sieve, bottle, and refrigerate for up to one month. Yields approximately 3 cups.
• To make mojito: In a 14-oz glass, muddle spearmint, lime juice, and ginger syrup, to release the spearmint oils without tearing the leaves. Fill the glass with crushed ice, and add pineapple-infused rum. Stir the drink to incorporate the flavors and coat the ice. Add more crushed ice, stir again, top with soda water, and stir once. Garnish with a sprig of mint and spear of pineapple.

MANGO & PINEAPPLE MOJITO

Steps:

• Tip the pineapple, mango, limes and sugar into a large jug and muddle together. Bruise and add the mint leaves, then top with ice. Stir in the white rum, pineapple rum and sparkling water.

PINEAPPLE MOJITO

Steps:

• Crush the mint, pineapple chunks and brown sugar in the bottom of a shaker.
• Add the rum and shake with ice.
• Strain in a highball glass filled with crusched ice.
• Complete with pineapple juice and stir.
• Garnish with a pineapple chunk and mint.

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.

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.

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-MANGO MOJITO

Steps:

• Muddle (crush together) lime wedges, mango slice, mint leaves, and sugar in a rocks glass. Add pineapple rum. Fill glass with ice, and top with club soda.

WEIGHT WATCHERS MOJITO-RUBBED CHICKEN WITH GRILLED PINEAPPLE RECIPE - (4.5/5)

Steps:

• With meat mallet, pound chicken to an even 1/2 inch thickness. From 1 lime, grate 1 tsp peel and squeeze 2 TBSP juice. Cut remaining lime into 4 wedges: set aside. In small bowl, combine oil, lime peel, and juice. Lightly brush pineapple on both sides with lime mixture. Stir mint into remaining lime mixture and pat onto both sides of chicken. Sprinkle with salt and pepper. Grill chicken and pineapple 7-10 minutes on each side or until chicken is browned on both sides and cooked throughout, turning over once. Serve chicken with pineapple and lime wedges. Good with rice

PINEAPPLE-MINT MOJITO

Steps:

• For pineapple-mint purée:
• Bring sugar and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add mint, and let cool completely.
• Meanwhile, place pineapple in a blender and purée until smooth.
• Strain mint syrup through a fine-mesh sieve into pineapple purée and pulse to combine. Transfer to a jar, cover, and chill.
• For assembly:
• For each cocktail, muddle 2 pieces of pineapple, 3 lime wedges, and 1 tablespoon mint leaves in a cocktail shaker until lightly crushed.
• Add 2 ounces rum and 2 ounces pineapple-mint purée to cocktail shaker, fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds.
• Pour drink into a highball glass (do not strain) and top off with club soda. Garnish with a lime wedge and serve with a straw.
• DO AHEAD: Pineapple-mint purée can be made 3 days ahead. Keep chilled.

PINEAPPLE MOJITO SANGRIA

Steps:

• 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).

FROZEN PINEAPPLE MOJITO

Steps:

• Preparation 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. Cooks' NoteIf you're not up for creating your own pineapple "cups", use 4 cups frozen pineapple and serve in large glasses.

PINEAPPLE-MINT MOJITO RECIPE - (4.4/5)

Steps:

• Bring sugar and 1 cup water to a boil in a small saucepan, stirring to disolve sugar. Remove from heat, add mint, and let cool completely. Meanwhile, place pineapple in a blender and purée until smooth. Strain mint syrup through a fine-mesh sieve into pineapple purée and pulse to combine. Transfer to a jar, cover, and chill. For each cocktail, muddle 2 pieces of pineapple, 3 lime wedges, and 1 tablespoon mint leaves in a cocktail shaker until lightly crushed. Add 2 ounces rum and 2 ounces pineapple-mint purée to cocktail shaker, fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Pour drink into a highball glass (do not strain) and top off with club soda. Garnish with a lime wedge and serve with a straw. DO AHEAD: Pineapple-mint purée can be made 3 days ahead. Keep chilled.