This charred pineapple mocktail has a lovely smoky taste to it, perfect for quenching your thirst on scorching hot summer days. To make it, you only need a handful of ingredients as well as mint leave and lime wedges to garnish.



  • 1 pineapple, cut into 2cm thick slices
  • 3 tbsp fresh lime or lemon juice (or combine both)
  • 2 tbsp honey, to taste
  • 1 cup fresh pineapple juice
  • Crushed ice
  • Mint leaves, to garnish
  • Lime wedges, to garnish


  1. Cut up and core your pineapple into 2cm thick slices.
  2. Preheat your grill to medium-high and oil slightly.
  3. Grill pineapple slices for 4-5 minutes on each side, or until caramelized. Transfer to a bowl and place in the fridge until completely cool.
  4. In a blender, add your fresh juices, half the grilled pineapple slices, and honey. Blend until smooth, then strain to remove any pineapple pulp.
  5. Serve in a drink dispenser with lime wedges and mint. Use leftover grilled pineapple pieces for guests to garnish their drinks and pour over crushed ice.

Want to turn this Charred Pineapple Mocktail into
a full-blown cocktail?

Add in 30ml of tequila and 15ml of orange liqueur – it’s that easy!

Also see:

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8 Replies to “Charred Pineapple Mocktail”

  1. Looks like a great recipe. I would love to know where I could buy that drink dispenser or just know it’s name?

    1. The out fit is called the aloha collection, I bought one for $69.95, it sits on my kitchen bench with lemon water in it. I bought mine from a shop called Pelicans bill in Atherton Nth Qld.

  2. Just wanted to thank you for the interests recipes & hints on you blog.
    I’ve only just started reading it, but will make sure to regularly check it out from here on.
    I can’t wait to try your charred pineapple drink.
    Keep up the good work!

  3. Tried this weekend and we loved it paired with our own smoked pork loin in the kamodo smoker with your chimchurri recipe … it was amazing !!!
    It’s now being rehashed for our Sunday lunch over roasted spuds hash topped with the pork and dressed with the chimchurri and some white rum added to the charred pineapple cocktail with heaps of fresh mint

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