The Glenlivet Caribbean Reserve Glazed Pineapple, Coconut & Chia Seed Yogurt, Mint Granola by Michelle Truselle


The Glenlivet Caribbean Reserve Glaze
20g Maple Syrup
100ml The Glenlivet Caribbean Reserve
100ml Pineapple Juice

Charred Pineapple
1/2 small fresh Pineapple

Coconut & Chia Seed Yoghurt
600g Coconut Yoghurt
50g Chia Seeds
2 teaspoons of vanilla bean paste

Tropical granola
120g Tropical Granola
20g Mint, finely chopped

4 springs of mint, smallest leaves picked.

Method The Glenlivet Caribbean Reserve Glaze

Combine all ingredients and bring up to the boil for one minute then remove from the heat and cover with a lid so that it stays hot.

Method Charred Pineapple

Cut the top and bottom off of the pineapple and then remove the skin. Cut into 2cm thick slices. Grill in a griddle pan until golden on both sides. Allow to cool and then cut into cubes. Be sure to not dice the core of the pineapple. Put the pineapple cubes into the hot whisky glaze and leave to marinade for 1 hour.

Method Coconut & Chia Seed Yogurt

Whisk together and set aside in the fridge for at least 1 hour

Method Tropical Granola

Combine all ingredients.

To Plate Up

Place some of the charred pineapple along with the glaze at the bottom of the glass. Top with the coconut and chia seed yoghurt. Garnish with the granola and fresh mint leaves.

If using a BBQ –grill the pineapple on the BBQ instead.

the glenlivet the caribbean smoker whisky cocktail

The Caribbean Fire

Made with our very own small batch hot sauce, this fiery cocktail packs summer vibes. A tropical take on a classic Bloody Mary, why not?



ml oz
Ingredients Unit
The Glenlivet Caribbean Reserve
50 ml
Pineapple Juice
25 ml
Smokin’ Hot Pistols Hot Sauce
2 tsp
Lime Juice
15 ml
Agave Nectar
10 ml
Pink Grapefruit Soda (to top)


  1. Shake all ingredients (apart from the Pink Grapefruit Soda) and strain into a tall glass over Cubed Ice.
  2. Top with Pink Grapefruit Soda and stir lightly.
  3. Top with more ice if required and garnish with Pineapple Leaves, a Pineapple Wedge and a thin slice of Red Chilli.