Grilled Pineapple Kombucha Mojitos Recipe – Lebanese Special
Grilled pineapple kombucha mojitos bring together smoky sweetness, zesty citrus, and refreshing fizz in one irresistible drink. The grilled pineapple adds a caramelized depth that pairs beautifully with fresh mint and lime juice, while kombucha brings natural bubbles and a probiotic boost. Light yet flavorful, this mocktail is perfect for summer afternoons, dinner parties, or when you want something tropical without alcohol.
- Prep Time10 min
- Total Time10 min
Grilled Pineapple Kombucha Mojitos Ingredients:
- 1 cup fresh pineapple, sliced
- 1 cup kombucha (your favorite flavor)
- 1/2 cup fresh mint leaves
- 1 lime, juiced
- 2 tablespoons honey or agave syrup (optional)
- 1 cup club soda or sparkling water
- Ice
- Mint sprigs and pineapple wedges for garnish
How to make Grilled Pineapple Kombucha Mojitos :
Grill Pineapple: Preheat the grill to medium-high heat. Grill pineapple slices for about 2-3 minutes on each side until caramelized. Remove and let cool, then chop into smaller pieces.
Muddle Mint: In a large glass or pitcher, add mint leaves and lime juice. Muddle gently to release the mint’s aroma.
Combine Ingredients: Add the grilled pineapple, kombucha, and honey/agave (if using) to the muddled mint. Stir to combine.
Add Sparkling Water: Fill glasses with ice and pour the mixture over the ice. Top with club soda or sparkling water for extra fizz.
Garnish and Serve: Garnish with mint sprigs and pineapple wedges. Serve immediately and enjoy!
Recipe Notes:
Pineapple Prep: Grill until lightly charred for maximum flavor and caramelization.
Sweetness: Balance with honey or agave if your kombucha is very tart.
Mint Tips: Gently muddle the mint—don’t crush it—to release aroma without bitterness.
Fizziness: Always add kombucha just before serving to keep the bubbles alive.
Serving: Serve over ice with pineapple wedges and a sprig of mint for a vibrant presentation.
