Grilled Pineapple-Hibiscus Mocktail

This fun drink is fun for kids and adults! (Grownups: Feel free to add a splash of tequila.)
By Rachael Ray Every Day ,

Photography by Maggie Shannon

Recipe by Claudette Zepeda-Wilkins

Start to Finish: 20 minutes

Servings: Makes 4 drinks

Ingredients

  • 1/2 fresh pineapple (10 oz.), peeled and cut into 1-inch-thick rounds, then cut into half-moons 

  • Vegetable oil, for brushing 

  • 2 hibiscus tea bags 

  • 1 cup pineapple soda (such as Jarritos or Fanta) 

  • 2 limes, juiced (about 1/4 cup) 

  • 1 lemon, juiced (about 1/4 cup) 

  • 1/4 cup sugar 

  • 5 lime wheels

  • Ice cubes 

Preparation

1. Heat a grill to high. Brush the pineapple slices with oil. Grill until charred in spots, about 2 minutes per side. Cut one piece into 4 wedges and reserve for garnish.

2. In a small bowl, mix the tea bags with 1/2 cup boiling water. Let steep for 3 minutes. Discard the tea bags. Let the tea cool.

3. In a blender, puree the grilled pineapple and 1/2 cup water. Strain into a medium bowl or pitcher, pressing on the solids in the strainer. Stir in the tea, soda, lime juice, and lemon juice.

4. Pour the sugar onto a small plate. Rub 1 lime wheel around the rims of 4 tall glasses. Dip the rims in the sugar. Fill the glasses with ice and the mockarita. Garnish with the lime wheels and pineapple wedges.

Nutrition Information

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