Caribbean Grilled Pineapple Rum Punch with Lime and Mint

Grill the pineapple spears over medium-high heat until caramelized and charred, about 3 minutes per side, then dice and chill.

Serves 6

Ingredients

• 3 cups fresh pineapple juice
• 1/2 large pineapple, cut into spears for grilling
• 1 cup dark rum
• 1/2 cup white rum
• 1/2 cup fresh lime juice
• 1/3 cup orange juice
• 3 tbsp grenadine
• 1/4 cup simple syrup
• A handful of fresh mint leaves
• Plenty of ice
• Lime wheels and grated nutmeg, for garnish

Instructions

1. Grill the pineapple spears over medium-high heat until caramelized and charred, about 3 minutes per side, then dice and chill.
2. Combine the pineapple juice, both rums, lime juice, orange juice, and simple syrup in a large pitcher and stir well.
3. Add most of the grilled pineapple pieces and gently muddle a few mint leaves into the punch to release their aroma.
4. Fill tall glasses with ice and pour the punch over, leaving room at the top.
5. Slowly drizzle grenadine down the inside of each glass so it sinks to create a sunset layer.
6. Garnish with lime wheels, fresh mint, a piece of grilled pineapple, and a grating of fresh nutmeg, then serve cold.
7. Caribbean rum punch follows the islands' old rhyme of one sour, two sweet, three strong, and four weak, a formula built for sharing in the heat. Grilling the pineapple first lends a smoky depth that sets this version apart from the usual beach-bar pour. It is a festive, fruit-forward punch made for cookouts and summer gatherings, where a big batch in a pitcher keeps the party flowing without anyone tending bar.

Nutrition (estimated, per serving)

• Calories: 240 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Sugar: 28g
• Sodium: 10mg