This easy grilled pineapple jalapeño margaritas are made with fresh ingredients that are bursting with smoky, sweet and tangy flavors! A sweet, tarty yet delicious margarita that is incredibly easy to create!
The Roasting or grilling fruit brings out all the sweetness and intricated of the fruit while adding a slightly caramelized flavor.
- 4 oz Reposado tequila
- 2 oz fresh lime juice
- 2 oz pineapple juice
- 1 oz Cointreau or Triple Sec
- 1/4 cup fresh pineapple chunks - roasted or grilled
- 1/2 lime - cut into 4 wedges to muddle
- 1 lime - cut into wedges to rimming
- 2 T coarse pink salt - for rimming
- simple syrup - optional to taste
- 2 slices jalapeno - optional thinly sliced and seeded or candied jalapenos
- 1 t chipotle chili powder or other spicy chili powder - to rim the glass if you decide to go for a little heat
GRILL OR ROAST PINEAPPLE
Peel and core pineapple
Cut pinapple into 1/2 inch rings
Broil in oven on a baking rack for 5 minutes or until caramelized. Flip halfway through cooking time.
Alternately, grill pineapple in grill heated to about 450 degrees on non-stick tin foil for about 5 minutes, turning halfway through cooking time.
Let cool and cut into chunks for margaritas.
Store remaining pineapple in the refrigerator in a tightly sealed container. It should stay fresh for about a week.
TO MAKE 2 COCKTAILS
In a pint glass muddle lime and pineapple, with lime juice
Transfer to a large cocktail shaker filled with ice. Add tequila, Cointreau, and pineapple juice.
Shake until very cold.
Add the jalapenos, if you want to use candied jalapenos see recipe in notes.
Rub the rim of the glasses with a lime wedge and dip in salt to coat
Serve the margaritas in the prepared glasses over ice and garnish with the lime slices.
TO MAKE A PITCHER
To make a pitcher add all ingredients to a pitcher filled with ice and stir vigorously.
Once cold remove ice so it doesn’t dilute your cocktail before serving