These Grilled Pineapple Jalapeno Margaritas are the perfect blend of sweet, spicy, and smoky. Caramelized grilled pineapple combines with a jalapeno infused tequila and a splash of vanilla for this totally tasty treat.
Can I just say I am SO EXCITED to share this recipe with you? Like, SO excited! As you’ve seen here, and here, and here… I’m a big fan of a tasty handcrafted cocktail and I’m always game for a good margarita – like this grapefruit habanero margarita, hibiscus version or this whole fruit blended version.
I first met my love (I mean this Grilled Pineapple Jalapeno Margarita) at a yummy little Mexican joint near our house – Chez José. They’ve got such innovative dishes – think butternut squash enchiladas, chipotle honey camarones, artichoke heart tamales – and amazing cocktails!
This cocktail starts with jalapeno infused tequila – NOT difficult at all. Just slice up your pepper, throw it into a jar with the tequila and let it steep for 12-24 hours. The longer it steeps the spicier it will become, so I’d recommend tasting after the 12 hour mark. Once it’s reached your desired heat level, fish out the jalapenos and store it in your freezer. It’ll keep indefinitely. Of course, if you’re not into heat, you can always skip this step.
Onto the grilling – I actually cheated and used my stovetop grill pan because even though I was ready for a taste of the tropics, it was pouring outside! The grilled pineapple becomes extra sweet and caramelized and a bit smoky. It’s a good idea to do this step at the same time you’re preparing your tequila, as you’ll want to grill it and then let it chill out in the fridge.
When you’re ready to assemble, just pop everything into your blender – The infused tequila, pineapple, lime juice, agave and, the KEY INGREDIENT, a splash of vanilla extract. The vanilla really compliments the inviting flavors of the grilled pineapple and gives a great roundness to the drink. Strain this mixture (if desired) and serve with a salted rim over crushed ice. I like to use these citrus salts for the rimming, they add great color and flavor!
Once you taste this, please don’t blame me for not being able to get it off your mind… Now where’s the blender?
- For the Jalapeno Infused Tequila
- 1 cup silver tequila
- 1 jalapeno, sliced into rings
- For the Cocktail
- 1½ oz. jalapeno infused tequila
- ½ oz. triple sec
- 2 1-inch thick slice of grilled pineapple, chilled
- 3 tbsp fresh lime juice (juice of 1 lime)
- 2 tbsp agave, to taste
- ¾ cup water
- 1 teaspoon vanilla extract
- Crushed ice
- Grilled pineapple and lime wedges for garnish
- Citrus salt or kosher salt, for rimming your glass
- Add the tequila and jalapeno to a clean, lidded container. Shake to combine and allow the flavors to meld for 12-24 hours, depending on how spicy you'd like it. Once the flavor has developed to your liking, strain the jalapenos and discard.
- The tequila will keep for up to 1 year. I like to store mine in the freezer.
- Cut your pineapple into 1 inch thick rings, discarding the rind and removing the core.
- Preheat your grill to medium-high and oil it lightly. Grill your pineapple for 4-5 minutes on each side, until you get nice grill marks and it begins to soften slightly.
- Place the grilled pieces in a bowl and allow to cool completely in the refrigerator.
- Add the jalapeno infused tequila, triple sec, 2 slices of the grilled and chilled pineapple (and any juices that have accumulated in the bowl), lime juice, agave, vanilla extract and water to the blender. Blend until smooth, then strain through a fine mesh sieve to remove the pulp from the pineapple.
- To salt the rim, run a lime slice or pineapple wedge around the lip of your glass and dip into salt to cover.
- Add crushed ice to your glass, pour in your margarita mixture, and garnish with extra grilled pineapple or lime wedges.
Looking for something to serve alongside your margaritas? Try one of these recipes: