Smoky pineapple and Chilli Paloma

A spicy pineapple and grapefruit mocktail.

SERVES 2

Easy

30 min

10 min

RECIPE DEVELOPED BY:

Noma Hlaahla - ICA third year student specialising in Professional Wine Studies & Event Coordination

STYLING & PHOTOGRAPHY:

Humari Woityczka - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

SMOKED PINEAPPLE JUICE

30ml (2 tbsp) pineapple juice

wood chips for smoking gun

CHILI SYRUP

3 green chillies, chopped

125ml (½ cup) granulated sugar

125ml (½ cup) water

SPICED RIM AND LIME WEDGES

5ml (1 tsp) cayenne pepper

5ml (1 tsp) smoked paprika

15ml (1 tbsp) sugar

15ml (1 tbsp) Maldon salt

2 lime wedges

TO SERVE

60ml (¼ cup) grapefruit juice

80ml (⅓ cup) sparkling water

For the smoked pineapple juice, pour the pineapple juice into a glass jar. Cover the jar with plastic wrap, leaving a small gap for the smoking gun.
Insert the smoking gun under the plastic wrap. Fill the smoking gun with wood chips, light it, and let the smoke fill the jar. Remove the gun and seal the plastic wrap. Allow to infuse, 5 minutes.
For the chilli syrup, place the chopped chillies, sugar and water in a saucepan.
Bring to a simmer over medium heat, stirring until the sugar has dissolved.
Lower the heat and let the mixture steep, 10 minutes.
Remove it from the heat and strain out the chilli. Allow to cool.
For the spiced rim and lime wedges, mix all of the dry ingredients together in a small bowl.
Run a lime wedge around the rim of the glass, then dip the rim into the spice mixture to coat.
Dip the remaining lime wedge into the spice mixture. Caramelise the spice on the lime wedge using a blow torch.
To serve, pour the prepared smoked pineapple juice, two tablespoons of the chilli syrup and the grapefruit juice into a glass. Stir and top it up with the sparkling water. Serve it with the charred lime on the side.
Repeat from step 8 for second glass.

TIP: For less potent chilli syrup remove the seeds before chopping

As part of a unique partnership with @SantaAnnas, ICA third-year Professional Wine Studies & Event Coordination students created a series of drinks designed to pair with Mexican-style dishes – all inspired by the campaign theme: Mexican Style, South African GEES!

This mocktail was developed by Professional Wine Studies & Event Coordination student Noma Hlaahla, and styled and photographed by Culinary Media Communication student Humari Woityczka. This Smoky Pineapple and Chilli Paloma balances sweet, smoky and spicy notes with an infused pineapple juice, grapefruit, sparkling water, and a bold chilli syrup — finished with a spiced rim and a charred lime wedge.

BROWSE OUR RECIPES

Looking to go on a culinary adventure? Try out some of our recipes in the comfort of your home. Created by our chef students under the expert guidance of ICA lecturers, these recipes invite you to get creative, with a professional flair.

LEARN FROM THE BEST

READY TO JOIN THE ICA?

We believe, "to be the best, you need to learn from the best". So why not join the ICA and train with an award winning and Internationally rated the BEST chef school in Africa & one of the top three in the WORLD. The training ground for highly skilled world-class chefs. Our comprehensive and specialised training is based on classic gastronomic principles, coupled with innovative thinking and creative flair.

FIND YOUR COURSE

The Institute of Culinary Arts (ICA) is South Africa's leading Chef School and in the top 3 in Africa. Learn from the best with ICA and start your culinary journey.

Student portal

ICA

Home About Accreditation Testimonials

ICA COURSES

Courses 2 Year Diploma 3 Year Advanced Diploma 3 Year Specialised Diploma

ADDITIONAL

Upcoming Events Latest News & Blogs Terms & Conditions

Website Designed & Managed by 19 Digital