The cocktail that will be on repeat
all summer long!
Spiked Grilled Pineapple Lemonade
A fun twist on a summer classic! Grilled pineapple mixed with lemonade, naturally sweetened with honey and a splash of Malibu Rum to spice things up!
Can you guys feel it? Is that summer feeling in the air?
Yep, I know I do! And let’s be real, nothing screams summer more than lemonade, right!? Ok, well there’s also ice cream, BBQ errthang, berries, watermelon, etc…you get the point. 😆
We’re about to dip our toes into a long weekend here in Quebec (St-Jean!) and it’s the perfect way to kick off summer break! It truly couldn’t be more fitting to *make an appearance* 😅 on my blog with the PERFECT summer cocktail to start this glorious sunshine-filled (hopefully) season.
Items you’ll need to make
Spiked Grilled Pineapple Lemonade
Blender: You don’t need a schmancy fancy high powered blender. I have a very inexpensive Black & Decker blender I bought from Walmart years ago and it gets the job done. We’re going to strain the blender mixture afterwards anyways.
Mesh Strainer: As I mentioned above, you’ll need to strain the liquid after blended to get rid of any pulp leftover.
Lemon Squeezer: Not necessary but really helpful to get all the lemon juice squeezed out in a pinch.
BBQ or Cast Iron Grill: Either/or will work to grill the pineapple. The BBQ is my go-to because I love the smokiness it adds to the fruit- you Mezcal cocktail lovers will enjoy this! 😉
A few notes…
The longer the grilling of the pineapple, the darker the colour your lemonade will be.
Simply omit the alcohol for a kid-friendly version—I promise it’s just as good without the rum!
I used Malibu Coconut Rum because I love the tropical flavour it adds to the drink, but light rum could work, as well as vodka if you aren’t a fan.
Transform this cocktail to a boozy ice pop on an extra hot day!
You can totally hack the recipe and use bottled pineapple juice instead of fresh.
Lastly but certainly not least, always adjust the amount of sweetness to your taste. We like a bit more of a sour lemonade. You can easily swap out the honey for maple syrup, or any other natural sweetener.
- 6 oz pineapple, cored and sliced
- 5 lemons, squeezed
- 4 cups water
- 1/4 cup honey
- 3 oz Coconut Rum
- Heat BBQ or grill pan to medium-high heat. Grill pineapple slices about 5 minutes each side or till desired cook. Set aside till cool.
- In a large pitcher, whisk 4 cups of water with honey (or natural sweetener of choice) till well combined.
- In a blender, blend lemon juice and pineapple until smooth consistency. Through a mesh strainer, pour mixture into pitcher and discard leftover pulp.
- Add coconut rum into pitcher and whisk until well combined.
- Serve over ice.
- Optional: garnish with grilled pineapple chunk and cleaned pineapple leaf.
P.s. If you’re celebrating a long holiday weekend coming up, may I suggest a perfect pairing? These Grilled Steak Tacos with Strawberry Salsa would make a delish pairing with the Spiked Grilled Pineapple Lemonade! I would either make multiple pitchers or throw everything in a bowl punch. For a touch of pretty/your guest will be totally WOW’ed, freeze lemonade in a bundt pan along with lemon slices and edible florals and add it to the punch bowl. It will keep the drink cold but won’t water it down. Just remember, if you have kiddos at the party, make sure not to spike the punch bowl or keep out of reach. 😉