# Grilled Pineapple Mezcal Paloma with Charred Lime and Chili Salt > A smoky, tropical Paloma variant that deepens sweetness and acidity with charred pineapple purée and grilled lime, finished with mezcal, bright grapefruit soda, and a toasted chili–lime salt rim. Includes step-by-step grilling and syrup techniques for gas, charcoal, or pellet grills so you can reproduce the charred components at home. Canonical URL: https://www.topshelf.recipes/recipes/grilled-pineapple-mezcal-paloma-charred-lime-chili-salt ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 26, 2026 Last Updated: September 3, 2026 ## About This Recipe This Grilled Pineapple Mezcal Paloma takes the citrus-sparkle of the classic and leans it into smoke, caramel, and a precise, threaded heat. Charred pineapple purée lends a deep, almost molasses-like sweetness that plays against bright, grilled lime juices; mezcal contributes a savory smoke that anchors the cocktail so the soda doesn’t feel one-dimensional. A toasted chili–lime salt rim gives every sip a crunchy, tangy hit that keeps the sweetness from becoming cloying, while the jalapeño-infused simple syrup lets you dial the throat-tingle from whisper to full-on summer heat. Technically this is approachable but rewarding: the payoff comes from timing and texture — good char without ash, a silky strained purée, and big ice to prevent over-dilution. Make the charred components and syrup in advance and finish drinks to order for a party; the recipe scales to a pitcher if you keep the purée cold and add soda at service. It’s for hosts who like layered flavor and cooks who appreciate how a hot grill can transform fruit into an equal partner for smoky spirits. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 25 minutes - Total Time: 45 minutes - Servings: 8 - Difficulty: Medium - Category: Grilling ## Ingredients ### Prep and char the pineapple, limes, and jalapeño - 1 each Fresh ripe pineapple (small, about 2–3 lb) - 4 each Limes (about 4) - 1 each Fresh jalapeño (or serrano) — whole ### Make grilled-jalapeño simple syrup - 1 cup Granulated sugar - 1 cup Water ### Rim glasses and build the Palomas - 8 fl oz Mezcal - 12 fl oz Chilled grapefruit soda - 3 tbsp Toasted chili–lime salt (for rim) — blend coarse sea salt, toasted dried chili or tajín, and lime zest - 8 cubes Large ice cubes - 8 dashes Smoked bitters (optional) ## Ingredient Guide ### Mezcal A distilled spirit from Mexico (most famously Oaxaca) made from roasted agave hearts; it’s the smokier, often more vegetal cousin of tequila. Mezcal typically tastes smoky, earthy, and slightly sweet with pronounced agave character and sometimes floral or mineral notes. Find it at well-stocked liquor stores, Mexican markets, or online; if you need a substitute, use joven or reposado tequila for agave flavor and add a small splash of a smoky element (very small amount of peated whisky or liquid smoke) to mimic the smokiness. ### Toasted chili–lime salt (for rim) — blend coarse sea salt, toasted dried chili or tajín, and lime zest This is a rim seasoning with roots in Mexican cuisine: coarse salt combined with toasted dried chiles or Tajín (a popular Mexican chili-lime powder) and fresh lime zest for salty, spicy, tangy brightness. It tastes salty, citrusy, and mildly smoky/spicy depending on the chiles used, and is used to rim cocktails like margaritas or palomas. You can buy Tajín at grocery or Latin markets, or make your own by mixing coarse salt with lime zest and chili powder (or toasted chile flakes or crushed chile de árbol); smoked paprika plus lime zest is an easy pantry-friendly stand-in. ### Smoked bitters (optional) Smoked bitters are cocktail bitters infused with smoky notes (from smoked tea, smoked wood, or smoke-flavored spices) used to add complexity and a touch of smoke to drinks. They smell aromatic and bitter with a pronounced smoky backnote that enhances grilled or mezcal-based cocktails. Look for them at specialty liquor shops or online; if unavailable, substitute regular aromatic bitters plus a tiny drop of liquid smoke or a splash of mezcal to introduce smoke, but add sparingly to avoid overpowering the drink. ## Instructions ### 1. Set up grill and tools Preheat your grill for direct high heat: gas on high (450–550°F / 230–290°C), charcoal with a hot even bed of coals, or pellet grill set to its highest searing/high-heat setting (aim for ~450°F). Have a blender or food processor, a small saucepan, a fine sieve, a bowl for syrup, a citrus reamer, and two coupe or highball glasses ready. ### 2. Prep and char the pineapple, limes, and jalapeño Peel the pineapple, remove the core, then cut into 1–1½" rings or 1" chunks (rings char quickly and give great caramelization). Halve the limes lengthwise. Place the jalapeño whole on the grill to blister. For gas: grill pineapple and lime cut-side down 2–4 minutes until darkly charred and caramelized, flip and char 1 minute more; blister jalapeño 3–5 minutes until blackened in spots. For charcoal: sear over direct coals, rotating for even charring. For pellet: increase temp, cook 3–5 minutes each side until foamy caramelization appears. Remove everything to a board and let cool slightly. ### 3. Make grilled-jalapeño simple syrup In a small saucepan combine sugar and water and bring to a simmer, stirring until sugar dissolves (about 2–3 minutes). Slice the blistered jalapeño (seeds in or out to taste) and add to the syrup; remove from heat and steep 10–20 minutes for a bright, grilled-heat infusion. Strain into a jar and chill. Reserve 2–3 tbsp of this syrup to blend with pineapple purée and keep the rest for sweetening drinks or other cocktails. ### 4. Turn charred pineapple into purée Trim any burnt edges, then roughly chop the charred pineapple and place in a blender with 2–4 tablespoons of the cooled jalapeño syrup (add a splash of water if needed). Purée until smooth (about 30–60 seconds). Taste and add more syrup only if you want it sweeter; strain through a fine sieve for a silky purée (you should end up with roughly 1 to 1¼ cups / 240–300 ml charred pineapple purée). Chill if not using immediately. ### 5. Rim glasses and build the Palomas Rub a grilled lime half around the glass rim, then dip into the toasted chili–lime salt to coat. In each glass add 2 oz (60 ml) mezcal, 2 tbsp (30–40 ml) charred pineapple purée, 1 tbsp (15 ml) fresh lime juice (from the grilled limes), 1 oz (30 ml) cooled jalapeño syrup (adjust for heat/sweetness), a large ice cube, and 2–3 dashes smoked bitters if using. Stir gently to combine, then top with about 3 oz (90 ml) chilled grapefruit soda. Garnish with a grilled lime wedge or a pineapple spear. Repeat for each of 4 cocktails. ### 6. Serve, store, and pairing tips Serve immediately while the grilled aromatics are bright. Leftover purée and syrup keep refrigerated in airtight jars for up to 5 days; freeze portions for longer storage. These smoky, tropical Palomas pair well with grilled fish tacos, smoky queso, or a bright citrus ceviche. ## Nutrition Estimated nutrition per serving (1 cocktail (about 8 fl oz / 240 ml)): - Calories: 437 kcal - Protein: 5.4 g - Carbohydrates: 87.4 g - Fat: 9.1 g - Saturated Fat: 2.5 g - Trans Fat: 0 g - Fiber: 1.1 g - Sugar: 61.7 g - Added Sugars: 24.9 g - Cholesterol: 22 mg - Sodium: 192 mg - Potassium: 408 mg - Calcium: 118 mg - Iron: 0.8 mg - Vitamin D: 0 mcg ## Tips ### Get even char Cut pineapple into uniform rings or chunks so caramelization happens at the same rate and avoid bits that burn bitterly. ### Let fruit cool Allow charred pineapple and limes to rest a few minutes before blending to avoid steaming the blender and thinning the purée. ### Control jalapeño heat Steep sliced blistered jalapeño in the syrup for 10–20 minutes and taste often; seeds add heat fast so remove them if you want a milder kick. ### Strain for silkiness Pass the purée through a fine sieve to remove fibrous bits—this keeps the mouthfeel smooth and the soda from clogging with pulp. ### Use big ice Serve on large ice cubes to slow dilution and preserve the cocktail’s balance while keeping aromatics cold. ## Variations and Substitutions ### Nonalcoholic smoky Paloma Replace mezcal with chilled Lapsang Souchong tea or a smoky nonalcoholic spirit, keep the charred pineapple and jalapeño syrup, and top with grapefruit soda for the same layered profile. ### Tequila-forward option Swap mezcal for blanco tequila if you prefer less smoke; the grilled pineapple still sharpens the fruit-sour backbone and the chili–lime rim remains the anchor. ### Indoor char technique If you don’t have a grill, char pineapple and lime under a hot broiler or in a screaming-hot cast-iron skillet to get the same caramelization. ### Grapefruit swap If grapefruit soda isn’t available, mix 2 parts fresh grapefruit juice, 1 part club soda, and a touch of jalapeño syrup to taste for a fresher, less sweet alternative. ## Notes This Paloma variation is built for backyard gatherings — the charred pineapple and grilled lime add deep, caramelized notes that pair beautifully with mezcal's smoke. Make the purée and syrup ahead to speed service for a crowd. ### Storage and Make-Ahead Store leftover charred pineapple purée and jalapeño syrup in airtight jars in the refrigerator for up to 5 days; the syrup will keep slightly longer. Freeze purée in small portions (ice cube tray or silicone molds) for up to 3 months and thaw in the fridge before using. Do not store assembled cocktails with soda — they lose fizz and become flat. ### Serving Suggestions Serve these Palomas alongside bright, grilled dishes like fish tacos topped with cabbage and crema, citrus ceviche, or a smoky elote-style street corn to echo the char. For snacks, offer salty plantain chips or a queso fundido with chiles to play off the cocktail’s chili–lime rim and mezcal smoke. ## Frequently Asked Questions ### Can I use canned pineapple or pineapple juice instead? Canned pineapple will work in a pinch but won’t pick up the same fresh caramelized flavor; char the chunks briefly to add depth. Straight pineapple juice lacks the texture and char notes, so add a teaspoon or two of charred sugar/syrup if using juice. ### How do I reduce the heat without losing flavor? Remove the jalapeño seeds and steep the slices on the short end of the 10–20 minute window, tasting as you go; you’ll keep the grilled pepper aroma while cutting capsaicin. ### My purée is too thin; what now? Concentrate it by simmering briefly to reduce water content, or add less syrup when blending; chilling the purée also firms it up slightly for better texture. ### Why use mezcal instead of tequila? Mezcal brings a savory, vegetal smoke that complements charred fruit and grilled lime, whereas tequila is cleaner and brighter—use whichever profile you prefer, knowing the cocktail’s balance may shift. ### Can I make this for a crowd? Yes — make the charred purée and jalapeño syrup in advance and keep chilled; scale mezcal and lime juice in a pitcher and add grapefruit soda and ice just before serving to preserve fizz and aromatics. ## Related Recipes and Guides - [Grilled Shrimp & Charred Corn Warm Salad](https://www.topshelf.recipes/recipes/grilled-shrimp-charred-corn-warm) - [Smoky Grilled Meringue Skewers](https://www.topshelf.recipes/recipes/smoky-grilled-meringue-skewers) - [Charred Caramel Apple Pretzel Bites](https://www.topshelf.recipes/recipes/charred-caramel-apple-pretzel-bites) - [Coffee‑Chile Rubbed Flank Steak Tacos with Charred Pineapple Salsa](https://www.topshelf.recipes/recipes/coffee-chile-rubbed-flank-steak-tacos-charred-pineapple-salsa) - [Grilled Ras el Hanout Chicken Thighs with Charred Apricot-Chickpea Tagine](https://www.topshelf.recipes/recipes/grilled-ras-el-hanout-chicken-thighs-charred-apricot-chickpea-tagine) - [Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad](https://www.topshelf.recipes/recipes/cedar-plank-grilled-swordfish-with-olive-tapenade-and-charred-fennel-orange-salad) - [Labor Day DIY Grill Kits](https://www.topshelf.recipes/articles/labor-day-diy-grill-kits) - [Labour Day Grilled Grazing Boards](https://www.topshelf.recipes/articles/labour-day-grilled-grazing-boards-12-menus) - [Labour Day Dessert Trends 2026](https://www.topshelf.recipes/articles/labour-day-dessert-trends-2026)