Pineapple Mojito

Pineapple, mint, and lime combine deliciously to make these irresistible Pineapple Mojitos. These are the cocktails I have made the most frequently for several years now.

While I will forever love Classic Mojitos, and these Basil Mojitos too, these Pineapple Mojitos are always a crowd favorite.

Like no other mojito you’ve tasted, this cocktail is made with tons of pineapple and plenty of fresh mint. If you’ve tried a mojito in the past and not loved it, this one might change your mind.

This drink is refreshingly light and not too sweet. I read a restaurant review of this cocktail in Bon Appetit several years ago and I immediately called my sister to tell her to bring some mint with her when she met us at our cabin that summer.

We mixed up a batch of the Pineapple Mint Puree on Friday night and the mojitos were a huge hit all weekend.

We made a Non-Alcoholic Pineapple Mojito recipe as well and the whole family enjoyed them. I’ve tweaked the original recipe slightly, but this is very close to the pineapple mojito that Mercer Kitchen serves in NYC.

How To Make Pineapple Mojitos

While the steps for this recipe might appear lengthy at first glance, this winds up being a simple cocktail to make. First, you’ll make the Pineapple Mint Puree. It starts with a simple syrup of sugar, water, and fresh mint.

You’ll combine that syrup with pineapple in the blender and puree it. The pineapple puree can be stored in the refrigerator for several days until you are ready to use it.

When you’re ready to make the mojitos, muddle fresh lime, pineapple chunks, and mint in the bottom of a cocktail shaker. Add a splash of the puree and a splash of rum. Shake well.

Pour over ice and top with club soda. It’s that easy and this cocktail (and the pineapple mojito mocktail) are well worth a few extra minutes to make the mint syrup. You’re going to love it.

Kitchen Tip: I use this (gorgeous!) shaker, this muddler, and these glasses to make this recipe.

Pineapple Mojito Recipe

1. TO MAKE PINEAPPLE MOJITOS: Place the lime wedges, pineapple chunks, and mint in the bottom of a cocktail shaker. Lightly muddle and then fill the shaker with ice. Add the rum and pineapple puree and shake until icy cold and frosted, about 30 seconds. (Here’s a tip for shaking mixed drinks: wrap the shaker in a dishtowel while you shake it to prevent your hands from freezing while it chills your drink.) Do not strain; pour into (1) highball glass or (2) lowball glasses. Top with club soda, adjust the amount to taste. Garnish with mint leaves and a lime wedge.
2. TO MAKE PINEAPPLE MINT PUREE: Combine the water and sugar in a small saucepan. Bring to a boil and stir until the sugar dissolves. This should only take a couple of minutes. Remove from the heat and stir in the fresh mint. Let the syrup sit until it cools. While the syrup is cooling, place the pineapple chunks in a blender and puree until smooth, about 2 minutes. Pour the cooled syrup into the blender and pulse a couple of times to combine. Pour the pineapple puree into a jar and chill until ready to use. This can be made in advance and will keep well in the refrigerator for 3-4 days.
3. TO MAKE (NON-ALCOHOLIC) PINEAPPLE MOJITOS: Muddle the pineapple, lime, and mint in the bottom of a tall glass. Add the pineapple puree and the club soda. Stir to combine. Taste and add a splash of the reserved pineapple juice to sweeten as needed. Garnish with mint leaves and a lime wedge, if desired.

If you’re looking for some more great drinks to make this summer, check out this Whiskey Smash and the classic Moscow Mule Cocktail. This Homemade Grapefruit Soda is a kid favorite in my house.

I’m looking forward to trying Cucumber Lime Punch and Lavender Lemonade as the weather warms up this summer.

{originally published 6/6/13 – recipe notes and photos updated 4/26/22}