Chopped mint, to coat
White sugar, to coat
Bunch mint leaves, plus extra, to garnish
2 tbsp brown sugar
700ml pineapple juice
250ml dry ginger ale
150ml white rum
Mint ice cubes
Preheat a barbecue grill plate to high. Cut pineapple into wedges. Grill pineapple pieces.
Meanwhile, combine chopped mint and white sugar on a plate. Rub rim of jug with a piece of pineapple. Upend jug in sugar mixture to coat rim.
Muddle mint leaves with brown sugar. Mix juice, prosecco, ginger ale and rum in prepared jug. Stir in muddled mint mixture. Add mint ice cubes and grilled pineapple. To serve, garnish with extra mint leaves.