1. Grill pineapple rings* over medium-high heat. When charred on both sides. Remove from grill and chop.
2. Add pineapple, lime juice, maple syrup, pineapple juice and mint leaves to a blender.
3. Purée until smooth.
4. Pour through sieve to remove solids.
5. Place in an ice-filled carafe with rum.
6. Serve in ice-filled highball glasses. Garnish with mint.
*Use a smoker instead of grilling to add a richer, smoky flavour.