1. Turn your grill on to high (or heat a grill pan on the stove).

2. Cut the pineapple into 1/4-inch slices, and grill for about 1-2 minutes per side, or until grill marks appear. (To cut a pineapple, first slice off the top and bottom. Then stand it up, and use a knife to cut off the skin. Once you're pineapple is naked, cut in in half lengthwise, then in half again, and then cut out the core from each piece. For this recipe, you only need half of the pineapple. Save the rest for snacking!)

2. Thinly slice the jalapeno, and cut the limes in half.

3. Divide the jalapeno slices, pineapple, and mint between 4 (at least 12-oz) glasses. Squeeze half of a lime into each glass, and muddle everything together (crush/smash). If you don't own a muddler, the handle of a wooden spoon will work just fine.

4. Add 2oz of rum to each glass and fill with crushed ice. Top with seltzer water, and stir. Drink responsibly! If desired, garnish with an extra sprig of mint and a slice of pineapple and/or lime.