Jamaican Grilled Pineapple Rum Punch

Toss the pineapple spears with the brown sugar and grill over medium-high heat 3-4 minutes per side until deeply caramelized with dark grill marks.

Serves 4

Ingredients

• 1/2 ripe pineapple, peeled and cut into thick spears
• 240ml aged Jamaican rum
• 360ml fresh pineapple juice
• 120ml fresh orange juice
• 60ml fresh lime juice
• 45ml grenadine
• 2 tbsp brown sugar
• Freshly grated nutmeg
• Crushed ice
• Mint sprigs, for garnish

Instructions

1. Toss the pineapple spears with the brown sugar and grill over medium-high heat 3-4 minutes per side until deeply caramelized with dark grill marks.
2. Set 4 small wedges aside for garnish and roughly chop the rest.
3. Muddle the chopped grilled pineapple in the base of a pitcher to release its smoky-sweet juices.
4. Add the rum, pineapple juice, orange juice, lime juice and grenadine and stir well.
5. Let the mixture infuse for 5 minutes, then strain to leave the pulp behind.
6. Fill four glasses with crushed ice and pour the punch over, following the Jamaican rhyme of 'one sour, two sweet, three strong, four weak' that the proportions echo.
7. Garnish each with a grilled pineapple wedge, a mint sprig and a generous grating of fresh nutmeg, then serve.
8. Rum punch is Jamaica's unofficial national drink, and grilling the pineapple first is a backyard-cookout flourish that caramelizes its sugars and adds a whisper of smoke to the glass. The grating of nutmeg on top is non-negotiable on the island — a fragrant finish that ties the whole tropical, sun-warmed drink together. Always drink responsibly.

Nutrition (estimated, per serving)

• Calories: 240 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 26g
• Sodium: 10mg