By Christie Vanover | Published July 25, 2013 | Last Updated December 28, 2022
Before you throw your steaks and chicken on the grill, liven up the party with these grilled cocktails.
Ditch the ready-made cocktail mixes packed with sugar and preservatives and keep your frozen cocktails clean and refreshing with grilled fruit.
From peaches to citrus to pineapples or mangoes, any firm fruit cooks up wonderfully on the grill with a little Mazola Corn Oil and sugar. In addition to getting the benefits of fresh fruit versus processed, sweetened juices, the corn oil has plant sterols that can help lower cholesterol.
I teamed up with Mazola this summer to develop some exciting recipes for the grill. They have some fun surprises in their free eCookbook that also involve grilling fruit. There’s Grilled Banana Splits, Spicy Grilled Watermelon and even a Grilled Bloody Mary.
This blog post includes three cocktail recipes that were really fun to make.
The Grilled Margarita is made with fresh limes, lemons and oranges and a hint of sugar and booze. There’s no margarita mix with ingredients I can’t pronounce. Nope just pure, fresh sombrero worthy citrus.
The Grilled Pina Colada is my favorite of the trio. I usually reach for the can of cream of coconut for this cocktail, but since I’m going fresh and healthy, I used pure coconut water and half and half. It was so refreshing and the grilled pineapple had a hint of roasted marshmallow flavor because of the caramelized sugar.
Lastly, there’s a Grilled Peach Bellini for those who prefer sparkling wine versus spirits. The pureed grilled peaches add a new element to this champagne-style cocktail.
So, grab your fruit, oil, sugar and favorite booze and hit the grill this summer. Your party will be one to remember.
Grilled Pina Colada
Ingredients
- 1 pineapple
- 2 tablespoons Mazola Corn Oil
- 1 tablespoon sugar
- 2 tablespoons plus 1 cup rum
- 1 cup coconut water
- 1 cup half and half
- 2 cups ice
Instructions
- Cut the pineapple into spears, removing the skin and core. Place the pineapple spears in a zip-top bag with Mazola Corn Oil, sugar and 2 tablespoons rum. Toss well to coat. Let rest at least 15 minutes to allow the pineapple to absorb the flavors.
- Heat the grill to medium-high heat. Place the spears on the grill and grill for 5 minutes, turning occasionally, until all sides are caramelized. Freeze for at least 15 minutes.
- From the grilled spears, cut six narrow spears for garnish.
- Place the remaining grilled spears in a blender and blend until smooth. Add 1 cup rum, coconut water and half and half. Add the ice and blend until smooth.
- Pour into a glass and garnish with a pineapple spear.
This estimate was created using an online nutrition calculator
Grilled Pina Colada
Ingredients
- 1 pineapple
- 2 tablespoons Mazola Corn Oil
- 1 tablespoon sugar
- 2 tablespoons plus 1 cup rum
- 1 cup coconut water
- 1 cup half and half
- 2 cups ice
Instructions
- Cut the pineapple into spears, removing the skin and core. Place the pineapple spears in a zip-top bag with Mazola Corn Oil, sugar and 2 tablespoons rum. Toss well to coat. Let rest at least 15 minutes to allow the pineapple to absorb the flavors.
- Heat the grill to medium-high heat. Place the spears on the grill and grill for 5 minutes, turning occasionally, until all sides are caramelized. Freeze for at least 15 minutes.
- From the grilled spears, cut six narrow spears for garnish.
- Place the remaining grilled spears in a blender and blend until smooth. Add 1 cup rum, coconut water and half and half. Add the ice and blend until smooth.
- Pour into a glass and garnish with a pineapple spear.
This estimate was created using an online nutrition calculator
Grilled Pina Colada
Ingredients
- 1 pineapple
- 2 tablespoons Mazola Corn Oil
- 1 tablespoon sugar
- 2 tablespoons plus 1 cup rum
- 1 cup coconut water
- 1 cup half and half
- 2 cups ice
Instructions
- Cut the pineapple into spears, removing the skin and core. Place the pineapple spears in a zip-top bag with Mazola Corn Oil, sugar and 2 tablespoons rum. Toss well to coat. Let rest at least 15 minutes to allow the pineapple to absorb the flavors.
- Heat the grill to medium-high heat. Place the spears on the grill and grill for 5 minutes, turning occasionally, until all sides are caramelized. Freeze for at least 15 minutes.
- From the grilled spears, cut six narrow spears for garnish.
- Place the remaining grilled spears in a blender and blend until smooth. Add 1 cup rum, coconut water and half and half. Add the ice and blend until smooth.
- Pour into a glass and garnish with a pineapple spear.
This estimate was created using an online nutrition calculator
LastHilario says
I have noticed you don’t monetize your website, don’t waste your traffic, you can earn additional bucks every month
because you’ve got hi quality content. If you want to know how to make extra $$$, search for:
Mertiso’s tips best adsense alternative