We recently found ourselves with an excess of fresh pineapple and, of course, immediately wondered how we could use it in our cocktails. Rather than juice it we decided to make an upgraded pineapple syrup by grilling the fruit before infusing it. It's richer, caramelized fruit flavor is great in tiki drinks, rum cocktails, or any other instance where you feel like swapping it for simple syrup.
- 2 cups pineapple chunks, grilled until caramelized (about 3 minutes on each side over high heat)
- 2 cups sugar
- 1 cup water
In a sealable, non-reactive container add the water and sugar. Shake or whisk the container to mix the two together as much as possible. Add in the pineapple chunks, seal, and let sit in the refrigerator overnight.
The next day, strain the pineapple chunks out. In a hand juicer, squeeze any excess juice out of the chunks and into the syrup. Strain once again if you so desire, but it isn't necessary. Yields about a pint.