Description
Grilled Pineapple Margarita brings sweet, smoky, and spicy flavors together in one unforgettable cocktail. Fire-charred pineapple adds caramelized depth, while fresh jalapeño delivers just the right kick of heat. This backyard BBQ showstopper tastes like vacation in a glass.
Ingredients
1 fresh pineapple, peeled and cut into 1-inch rings
1–2 jalapeños, halved and seeded (adjust for heat preference)
4 oz fresh lime juice (about 4–5 limes)
6 oz silver tequila
3 oz Cointreau or triple sec
2 oz agave nectar or simple syrup
Ice cubes
Tajín seasoning and coarse salt for rim
Pineapple wedges and jalapeño slices for garnish
Instructions
1. Preheat your grill to medium-high heat. Place pineapple rings and jalapeño halves cut-side down on the grates. Grill for 4-5 minutes per side until you see beautiful char marks and the pineapple starts caramelizing at the edges. Remove and let cool for 10 minutes.
2. Once cooled, cut the grilled pineapple into chunks and add to your blender with the grilled jalapeño. Blend on high until smooth, then pour through a fine mesh strainer into a bowl. Press with a spoon to extract all the flavorful juice—you should get about 1 cup of liquid.
3. In a large pitcher, combine the strained pineapple-jalapeño juice, lime juice, tequila, Cointreau, and agave nectar. Stir well to dissolve the agave completely. Taste and adjust sweetness or heat as needed—this is your chance to make it perfect.
4. Mix Tajín and salt on a small plate. Run a lime wedge around glass rims and dip in the seasoning mix. Fill glasses with ice, pour the margarita over, and garnish with a grilled pineapple wedge and jalapeño slice. Serve immediately while the flavors are bright and fresh.
Notes
Grill pineapple and jalapeño up to 24 hours ahead—store covered in the fridge.
No grill? Use a cast-iron grill pan or broiler set to high for similar char.
Save one grilled pineapple slice for garnish before blending the rest.
For a frozen version, blend the finished margarita with 2 cups ice until slushy.
One seeded jalapeño gives mild warmth. For zero heat, skip the jalapeño entirely. For serious heat seekers, leave seeds in or add an extra pepper.
This recipe easily multiplies. Grill extra pineapple and jalapeños, blend in batches, and mix everything in a large drink dispenser.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cocktails
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 margarita
- Calories: 210
- Sugar: 18g
- Sodium: 8mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg