Roasted Pineapple-Jalapeño Margaritas

Wow your guests with this sweet-smoky-salty margarita. Make the base ahead and shake to order!

Serves: 4Prep: 15 minutesCook: 45 minutesTotal: 1 hour

Serves: 4

Ingredients

  • 4 slices fresh, peeled pineapple rings, each ¾” thick
  • 1 medium jalapeño pepper
  • 6 ounces Sauza® Silver Tequila
  • 3 ounces fresh squeezed lime juice
  • 2 ounces triple sec
  • 1 ounce agave nectar
  • Lime wedges
  • Coarse smoked salt or coarse salt
  • Ice

Directions

  • Heat coals or gas grill. Place pineapple and pepper on grill. Cover and grill 4-6” from medium heat 10 minutes, turning halfway through grilling, until pineapple is golden brown and pepper begin to blacken and blister.
  • Chop pineapple into 1” pieces.
  • In medium bowl or 4 cup measure, firmly muddle pineapple with potato masher or cocktail muddler to extract juice. Add jalapeño; muddle 2-3 more times. Strain juice into 1 quart pitcher or jar with lid; discard solids. Add tequila, lime juice, triple sec and agave nectar. Stir well. Refrigerate until ready to serve.
  • For each margarita, rub rim of rocks glass with lime wedge; dip in smoked salt. Fill glass with ice
  • Fill cocktail shaker with ice. Pour 4 ounces margarita mixture over ice. Cover and shake vigorously. Strain into prepared glass.
  • Drink responsibly.

Recipe Information

Serves: 4

Ingredients

  • 4 slices fresh, peeled pineapple rings, each ¾” thick
  • 1 medium jalapeño pepper
  • 6 ounces Sauza® Silver Tequila
  • 3 ounces fresh squeezed lime juice
  • 2 ounces triple sec
  • 1 ounce agave nectar
  • Lime wedges
  • Coarse smoked salt or coarse salt
  • Ice

Directions

  • Heat coals or gas grill. Place pineapple and pepper on grill. Cover and grill 4-6” from medium heat 10 minutes, turning halfway through grilling, until pineapple is golden brown and pepper begin to blacken and blister.
  • Chop pineapple into 1” pieces.
  • In medium bowl or 4 cup measure, firmly muddle pineapple with potato masher or cocktail muddler to extract juice. Add jalapeño; muddle 2-3 more times. Strain juice into 1 quart pitcher or jar with lid; discard solids. Add tequila, lime juice, triple sec and agave nectar. Stir well. Refrigerate until ready to serve.
  • For each margarita, rub rim of rocks glass with lime wedge; dip in smoked salt. Fill glass with ice
  • Fill cocktail shaker with ice. Pour 4 ounces margarita mixture over ice. Cover and shake vigorously. Strain into prepared glass.
  • Drink responsibly.