This Grilled Pineapple Margarita is the perfect blend of sweet, spicy & smoky. Caramelized pineapple, spicy jalapeno & a splash of vanilla make it delicious.
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 or this Hibiscus Margarita. But this Grilled Pineapple Margarita may be my new favorite!
I first encountered this spicy pineapple 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!
But now that we’ve moved across town, we don’t get to stop in too often, and I’ve been finding myself needing my pineapple jalapeno margarita fix.
So, I set out at recreating the recipe at home.
This cocktail starts with jalapeno infused tequila – which is definitely not as difficult to make as it may seem. Just slice up a jalapeno, 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, strain out the peppers and store the jalapeno infused tequila in your freezer. It will keep indefinitely in there.
Of course, if you’re not into heat, of if you’re short on time, you can always skip this step.
If you still want a spicy margarita, but don’t have the time to infuse the tequila, just add a few slices of jalapeno to your cocktail glass and muddle them before adding the ice and your pineapple margarita mixture.
On to the grilled pineapple.
Why are we grilling pineapple?
Grilling the pineapple caramelizes the sugars in the pineapple and adds a yummy, smoky flavor to your spicy pineapple margarita. It is so good. But, of course, just like with infusing the jalapeno tequila, you can skip this step too. Your cocktail just won’t have the smoky flavor, but it will still be delicious.
It’s a good idea to grill your pineapple 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. 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!
When you’re ready to assemble the spicy pineapple margaritas, just pop everything into your blender – infused tequila, pineapple, lime juice, agave and, the key ingredient, a splash of vanilla extract. The vanilla really compliments the warm flavors of the grilled pineapple and gives a great roundness to this cocktail. Strain this mixture (if desired) and serve with a salted rim over crushed ice.
Note: I like to use these citrus salts for the rimming, they add great color and flavor.
One taste and you’ll be hooked.
If you loved this Pineapple Margarita recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished cocktail and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
- Grapefruit Habanero Margarita
- Hibiscus Margarita
- Italian Margarita with Amaretto
- Elderflower Margaritas
Pineapple Jalapeno Margarita Recipe
Grilled Pineapple Margarita with Jalapeno
- 1 pineapple (cut into 1-inch thick slices )
Jalapeno Infused Tequila
- 1 cup silver tequila
- 1 jalapeno (sliced into rings)
- 3 ounces jalapeno infused tequila
- 1 ounce triple sec
- 2 1-inch thick slices of grilled pineapple (chilled)
- 3 Tablespoons fresh lime juice ((juice of 1 lime))
- 2 Tablespoons agave syrup (to taste)
- 3/4 cup water
- 1 teaspoon vanilla extract
- Crushed ice
- Grilled pineapple and lime wedges for garnish
- Citrus salt or kosher salt (for rimming your glass)
Jalapeno Infused Tequila
- Add 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, strain the jalapenos and discard.
- The tequila will keep for up to 1 year. I like to store mine in the freezer.
Cocktail (Serves 2)
- Cut pineapple into 1 inch thick rings, discarding the rind.
- Preheat grill to medium-high and oil it lightly. Grill 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 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 a blender. Process until smooth. If desired, strain 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, jalapeno slices or lime wedges.
This recipe was originally published in March 2015. It was updated in April 2019 to add new photographs and update the content. The original margarita recipe remains the same. Enjoy!