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Jun 12, 2014

Grilled Pineapple Mojitos

The World Cup begins today, so its a good time to start thinking about what you will sip on while you watch some of the world's most attractive males kick a ball around a field. I nominate the mojito: always a delicious drink, but especially refreshing in the summer. Since Brazil is hosting this year, why not make it your goal (heh) to kick your mojito up a notch by including one of Brazil's most popular exports: the pineapple?

Grilled Pineapple Mojito (from Serious Eats)


1/2 a small pineapple, peeled and sliced into 1/2-inch thick planks
2 teaspoons neutral oil, such as canola
2 tablespoons sugar
2 limes, cut into eighths
1 small bunch of mint, stems removed and discarded
8 ounces light rum
16 ounces seltzer, chilled


Heat a grill to medium-high. Brush both sides of pineapple slices with oil and grill, turning occasionally, until lightly charred at edges and fruit is cooked through, about 8 minutes. Transfer to a cutting board and let cool to room temperature. Roughly chop fruit.

Divide pineapple, sugar, limes, and mint equally among four large glasses. Muddle until mint is mashed and fruit releases its juices. Add rum and muddle to incorporate, then fill glasses with ice. Divide seltzer between glasses, stir gently to mix. Garnish with mint sprigs and/or any leftover grilled pineapple.

The mojito is a close relative of Brazil's national beverage, the Caipirinha, which is made with cachaça, a liquor similar to rum. If you are able to find cachaça at your local liquor store, you can substitute it for the rum in this recipe for a more authentically Brazilian cocktail.

Some tips for selecting a perfectly ripe pineapple: choose one that smells sweet, but not too sweet, has bright green leaves, and a firm exterior (no mushiness or mold).

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