Pineapple Cucumber Mocktail with a Jalapeño Kick

Written by Eydie Desser

We are making healthy cocktails that are so mind-blowingly delicious, you’ll feel giddy without the liquor! Sweet, tart, and a little spicy, makes this refreshing mocktail something you and your guests will love.  Some jalapeños are spicier than others, some ginger is more fragrant than others, so become your own mixologist and make sure you season it to your delight!


  • 6 ounces pineapple juice (reduced to 1 ½- 1 tablespoon)
  • 2 limes, peeled            
  • 2 medium sized cucumbers (no need to peel)
  • 2-inch piece of ginger
  • peeled ¼ jalapeño peppers, seeded and minced (or more to make it spicy)
  • 3 fresh mint leaves


  1. In a small saucepan, bring pineapple juice to a boil for 6-7 minutes until reduced to a thick syrup equalling about 1-½ tablespoons. Allow to cool. 
  2. Using a juicer, juice limes, cucumbers, and ginger .  
  3. Place the jalapeño and mint into a cocktail shaker, or other sturdy vessel container with a lid. Muddle together to a paste. Add ice and juice, and shake to combine. Taste and add more lime juice for tartness, pineapple syrup for sweetness, and ginger or jalapeño for more of a kick.  You are the “mixologist” so season to excite your taste buds and everyone will like it as well.

To Serve:

Strain through a small funnel, into a small cocktail or shot glass 

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