Grilled Pineapple Mai Tai Recipe

Grilled pineapple: Adds a smoky and sweet flavor to the cocktail.

White rum: Provides a light and crisp base for the drink.

Dark rum: Adds depth and richness to the cocktail.

Orange curaçao: A citrus liqueur that adds a bright, fruity note.

Orgeat syrup: A sweet almond syrup that adds a unique flavor.

Lime juice: Freshly squeezed to add a tangy balance to the sweetness.

To achieve the perfect caramelization on your grilled pineapple, make sure your grill is preheated to a medium-high heat. Brush the pineapple slice lightly with a bit of vegetable oil to prevent sticking. Grill each side for about 2-3 minutes until you see those beautiful grill marks and the sugars have caramelized. This will add a smoky sweetness that complements the Mai Tai perfectly.

• grilled pineapple - Substitute with grilled mango: Grilled mango provides a similar sweetness and caramelized flavor profile.

• white rum - Substitute with vodka: Vodka has a neutral flavor that can mimic the alcohol content without altering the overall taste too much.

• dark rum - Substitute with bourbon: Bourbon offers a rich, deep flavor that can replicate the complexity of dark rum.

• orange curaçao - Substitute with triple sec: Triple sec is another orange-flavored liqueur that can provide a similar citrusy note.

• orgeat syrup - Substitute with almond syrup: Almond syrup has a similar nutty flavor and sweetness, making it a good alternative.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and tartness, though it will slightly alter the flavor profile.

• Ensure the grilled pineapple is completely cooled before storing. This prevents condensation and sogginess.
• Place the grilled pineapple slices in an airtight container. Separate layers with parchment paper to avoid sticking.
• Store the grilled pineapple in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, lay the grilled pineapple slices on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container.
• Label the container with the date to keep track of freshness.
• For the Mai Tai mixture, combine all liquid ingredients (excluding ice) and store in a sealed bottle or jar in the refrigerator. This can be kept for up to 1 week.
• If you prefer to freeze the Mai Tai mixture, pour it into ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag. This allows you to thaw only what you need.
• When ready to serve, thaw the Mai Tai mixture in the refrigerator or at room temperature. Shake well before serving.
• Garnish with the thawed grilled pineapple slice, ensuring it has been brought to room temperature for the best flavor and texture.

• Preheat your oven to 350°F (175°C). Place the grilled pineapple slice on a baking sheet lined with parchment paper. Warm it in the oven for about 5-7 minutes until it's heated through but not dried out.

• If you prefer using a stovetop, heat a non-stick skillet over medium heat. Add the grilled pineapple slice and warm it for about 2-3 minutes on each side until it's heated through.

• For a quick microwave method, place the grilled pineapple slice on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for about 30-45 seconds, checking to ensure it's heated evenly.

• If you have a toaster oven, set it to 350°F (175°C) and place the grilled pineapple slice on the rack. Heat for about 5 minutes, keeping an eye on it to avoid overcooking.

• For a more flavorful option, you can reheat the grilled pineapple slice on a grill pan over medium heat. Grill each side for about 2 minutes until it's warmed through and has nice grill marks.

• Grill: Used to caramelize the pineapple slice, enhancing its sweetness and adding a smoky flavor.

• Shaker: Essential for combining and chilling the cocktail ingredients thoroughly.

• Strainer: Used to separate the mixed cocktail from the ice when pouring into the glass.

• Glass: The vessel in which the final cocktail is served, typically a rocks glass or tiki mug.

• Ice: Keeps the cocktail chilled and refreshing.

• Knife: Used to cut the pineapple slice for grilling.

• Cutting board: Provides a safe surface for slicing the pineapple.

Pre-grill the pineapple: Grill multiple slices of pineapple at once and store them in the fridge for quick use.

Batch your ingredients: Measure out and prepare all your rum, orange curaçao, and orgeat syrup ahead of time.

Use a juicer: Squeeze your lime juice in advance using a juicer to save time.

Pre-chill your glass: Keep your serving glass in the freezer so it’s ready to go.

Make a cocktail station: Set up a dedicated area with all your ingredients and tools for efficient assembly.