I can’t get enough of this Pineapple Mojito, with juicy pineapple, cool mint, and a creamy piña colada twist that makes every glass feel extra special.

Jump to Recipe

I’m obsessed with this Pineapple Mojito because it tastes like my favorite mojito snuck off to the tropics and came back way more fun. The fresh pineapple juice gives it that juicy, beachy sweetness, while fresh mint keeps everything crisp and bright.

I love how it still has that classic mojito bite, but with a piña colada-ish twist that makes every sip feel a little extra. Not fussy.

Not too sweet. Just cold, punchy, and dangerously easy to love.

And honestly, this is the drink I want in my hand the second the sun comes out. But maybe sooner.

Ingredients

Print Recipe (No Advertisments)

White rum gives it that smooth, beachy kick without taking over the whole glass.
Fresh pineapple juice brings sweet tropical flavor, and it tastes way brighter than canned.
Lime juice keeps everything snappy, so the drink doesn’t get too sugary.
Simple syrup softens the sharp edges and makes each sip go down easy.
Mint leaves add that cool, fresh pop you expect from a mojito.
Pineapple chunks make it juicy and fun, like a snack hiding in your drink.
Club soda adds bubbles, keeping things light instead of syrupy or heavy.
Crushed ice chills it fast and gives that slushy patio-drink vibe.
Lime wedges look cute, plus they let you add extra tang if needed.
Mint sprig smells amazing, basically telling your brain this drink’s fresh.

Ingredient Quantities

2 ounces (60 ml) white rum

1 ounce (30 ml) fresh pineapple juice

3/4 ounce (22 ml) fresh lime juice

1/2 ounce (15 ml) simple syrup

8 to 10 fresh mint leaves

3 to 4 fresh pineapple chunks (about 1/3 cup or 70 g)

Club soda to top (about 2 to 3 ounces or 60 to 90 ml)

Crushed ice to fill glass

Lime wedges for garnish

Mint sprig for garnish

How to Make this

Print Recipe (No Advertisments)

1. In a sturdy glass or cocktail shaker, add 8 to 10 mint leaves and 3 to 4 pineapple chunks.

2. Add 1/2 ounce simple syrup and 3/4 ounce fresh lime juice to the glass.

3. Gently muddle the mint and pineapple to release the juices and aromas without over shredding the mint leaves.

4. Pour in 2 ounces white rum and 1 ounce fresh pineapple juice.

5. Fill the shaker or glass with crushed ice, leaving room to shake or stir.

6. If using a shaker, shake vigorously for about 10 seconds. If using the serving glass, stir well to combine and chill.

7. Fill a serving glass with crushed ice and strain the mixture into it, leaving some pulp if you like texture.

8. Top with about 2 to 3 ounces club soda and gently stir once to combine.

9. Garnish with a lime wedge and a sprig of mint, and add an extra pineapple chunk if desired.

10. Serve immediately, lightly bruising the mint sprig before placing it on top to release its aroma.

Equipment Needed

1. Cocktail shaker or sturdy mixing glass
2. Muddler
3. Jigger or measuring spoons (for 1/2 oz, 3/4 oz, 1 oz, 2 oz)
4. Citrus juicer or hand reamer
5. Hawthorne strainer or fine mesh strainer
6. Bar spoon or long stirring spoon
7. Paring knife and small cutting board
8. Glass for serving (highball or Collins)
9. Ice scoop or spoon for crushed ice

FAQ

Can I make this cocktail without alcohol? Yes. Substitute the white rum with an equal amount of chilled sparkling water, nonalcoholic white rum, or extra pineapple juice for a refreshing mocktail.

How do I make simple syrup at home? Combine equal parts granulated sugar and water in a small saucepan, heat until the sugar dissolves, cool, then store in the refrigerator. Use 1 part sugar to 1 part water.

Can I use canned pineapple or bottled pineapple juice? Fresh pineapple and juice are best for bright flavor, but canned pineapple or bottled juice will work. If juice is very sweet, reduce the simple syrup slightly.

How should I muddle the mint and pineapple? Gently press the mint and pineapple chunks with a muddler or the back of a spoon just enough to release aroma and juice. Over-muddling can make the mint bitter.

What glass is best and how much crushed ice should I use? A highball or Collins glass is ideal. Fill the glass with crushed ice to the top so the drink stays cold and well diluted as you sip.

Can I batch this recipe for a party? Yes. Multiply the liquid ingredients, muddle mint and pineapple in batches or add them to the pitcher and stir gently. Add club soda to each glass just before serving to preserve fizz.

Pineapple Mojito Recipe Substitutions and Variations

White rum
- Silver tequila for a brighter, slightly vegetal profile
- Vodka for a more neutral spirit that highlights fruit and mint
- Coconut rum for a sweeter, tropical coconut note
- Light aged rum for a touch more depth without overpowering flavors
Fresh pineapple juice
- Mango juice for a similarly sweet tropical flavor
- Orange juice for acidity and sweetness with less tropical intensity
- Pineapple nectar or canned pineapple juice if fresh is unavailable
Fresh mint leaves
- Basil for a sweet, slightly peppery herbal twist
- Thai basil for an anise-like, aromatic variation
- Cilantro for a bright, citrusy edge (use sparingly)
Club soda
- Sparkling water for neutral effervescence

Pro Tips

1. Muddle gently and briefly so the mint releases aroma without turning bitter; press and twist once or twice rather than pulverizing the leaves.
2. Use very cold pineapple juice and chilled rum if possible; that keeps dilution down so the soda stays fizzy and the flavors stay bright.
3. Prefer crushed ice for texture, but pack it lightly so the drink chills quickly without watering down too fast. Add a few whole cubes when serving if you want slower dilution.
4. Taste before adding soda and adjust sweetness with a splash more simple syrup or a squeeze more lime. Soda should lift the drink, not mask it, so add it last and stir gently.

Pineapple Mojito Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I can’t get enough of this Pineapple Mojito, with juicy pineapple, cool mint, and a creamy piña colada twist that makes every glass feel extra special.

Servings

servings

Calories

230

kcal

Equipment: 1. Cocktail shaker or sturdy mixing glass
2. Muddler
3. Jigger or measuring spoons (for 1/2 oz, 3/4 oz, 1 oz, 2 oz)
4. Citrus juicer or hand reamer
5. Hawthorne strainer or fine mesh strainer
6. Bar spoon or long stirring spoon
7. Paring knife and small cutting board
8. Glass for serving (highball or Collins)
9. Ice scoop or spoon for crushed ice

Ingredients

2 ounces (60 ml) white rum
1 ounce (30 ml) fresh pineapple juice
3/4 ounce (22 ml) fresh lime juice
1/2 ounce (15 ml) simple syrup
8 to 10 fresh mint leaves
3 to 4 fresh pineapple chunks (about 1/3 cup or 70 g)
Club soda to top (about 2 to 3 ounces or 60 to 90 ml)
Crushed ice to fill glass
Lime wedges for garnish
Mint sprig for garnish

Directions

In a sturdy glass or cocktail shaker, add 8 to 10 mint leaves and 3 to 4 pineapple chunks.
Add 1/2 ounce simple syrup and 3/4 ounce fresh lime juice to the glass.
Gently muddle the mint and pineapple to release the juices and aromas without over shredding the mint leaves.
Pour in 2 ounces white rum and 1 ounce fresh pineapple juice.
Fill the shaker or glass with crushed ice, leaving room to shake or stir.
If using a shaker, shake vigorously for about 10 seconds. If using the serving glass, stir well to combine and chill.
Fill a serving glass with crushed ice and strain the mixture into it, leaving some pulp if you like texture.
Top with about 2 to 3 ounces club soda and gently stir once to combine.
Garnish with a lime wedge and a sprig of mint, and add an extra pineapple chunk if desired.
Serve immediately, lightly bruising the mint sprig before placing it on top to release its aroma.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.