The Cuban Mojito is always one of our most popular summer cocktails. Its minty-yet-tangy refreshing taste cleanses the palate and provides your taste buds with a mini-break while they ready themselves for more barbecue onslaught. With these palate-cleansing values in mind, we think this grilled pineapple works really well, especially after it’s been steeped in the dark rum!
1. Peel and core the pineapple and cut it into 4cm-thick slices. Put the rum, sugar, lime juice and mint into bowl and mix them together, then add them to a large, sturdy ziplock bag. Add the pineapple slices to the bag, make sure they are surrounded by the liquid mixture, then seal and leave to marinate in the fridge for several hours.
2. When you are ready to cook the pineapple, prepare your barbecue for high direct grilling. When it is hot enough, place the pineapple slices on the grill. Cook for about 1 minute on each side, or until browned all over and caramelised. Remove from the grill and garnish with more chopped fresh mint. Serve on bamboo or wooden skewers.