The Pitmaster’s Reward: The Smoky Grilled Pineapple Sparkler

When you’re standing over a smoker for twelve hours, tending to a brisket or a few racks of ribs (much like my Smoky Grilled Tenders), the heat can get to you. Nothing beats a cold Smoky Grilled Pineapple Sparkler in that moment. This unique grilled fruit drink is the ultimate Southern summer refresher for anyone who loves the smell of woodsmoke and the sizzle of the grates.

This drink is a tribute to those long afternoons by the pit. It’s got all the hallmarks of good BBQ: fire, smoke, and patience. We aren’t just stirring juice into water here; we’re crafting a smoked pineapple mocktail that treats fruit like a prize-winning pork shoulder, developing a caramelized “bark” over direct flames before it ever touches the glass. It’s one of those essential BBQ beverage recipes you’ll want to keep in your back pocket.

Mastering the Fruit Char for Outdoor Cooking Drinks

The secret to mastering outdoor cooking drinks like this one is fire management. You want your grill hot enough to turn those sugars into candy but not so hot that you’re just burning the fruit to a crisp. I always tell folks: “The smoke knows.” When you see that thin blue whisper of hickory or pecan smoke hitting the pineapple, you’re in the sweet spot.

I like to use turbinado sugar for the coating because those big crystals stand up to the heat and give you a crunch that mimics the bark on a good rib. And don’t you dare use a dirty grate. If your pineapple tastes like last night’s blackened catfish, you’ve missed the mark. Give those grates a good scrub before the fruit hits the fire.

Why Smoked Salt?

You might be wondering why a sweet drink needs a salt rim. In the South, we know that a little salt makes the sweetness pop, but smoked salt? That’s the bridge between the refreshing lime and the deep, wood-fired flavor of the pineapple. It grounds the drink and makes it feel like it belongs on a table next to a pile of pulled pork or some Smoked ‘Pitmaster’ Carnitas.

I usually have a glass of this in one hand and a temp probe in the other while my smoker, Bessie, is doing her thing. It’s cool, it’s crisp, and it tastes exactly like a summer afternoon in Tennessee. When you top this mixture with chilled sparkling water, the fizz carries that smoky aroma right to your nose. Trust the process, take your time with the grill marks, and remember: good BBQ—and good drinks—reward the patient.

Pitmaster Tips for Success

• Dry it off: Moisture is the enemy of a good sear. Pat those pineapple rings bone-dry before you sugar them, or they’ll just steam instead of caramelizing.
• Don’t over-flip: Just like a steak, let the fruit sit. You want those distinct, dark grill marks. That’s where the flavor lives.
• The Wood Matters: Hickory gives you a bold, classic BBQ aroma. If you want something a bit more delicate, try pecan or even applewood.
• Make it “Hard”: If the sun is going down and the work is done, a two-ounce pour of high-rye bourbon transforms this into a “Hard Pitmaster Sparkler” that’ll stand up to any cocktail in the city.