Blended with smokey pineapple and a splash vanilla extract, this well-rounded drink is sure to refresh with a hint of spice, too.
Grilled Pineapple Jalapeno Margarita – 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 hibiscus version or this whole fruit blended version.
I first met my love (I mean this Grilled Pineapple Jalapeño 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 jalapeño infused tequila. 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 jalapeños 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 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.
For the Jalapeño Infused Tequila
- 1 cup silver tequila
- 1 jalapeño 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
Jalapeño Infused Tequila
- Add the tequila and jalapeño 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 jalapeños 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.
- Cut away the husk of the pineapple, slice into 1 inch thick rings, and remove the core.
- Preheat your grill to medium-high (or get let it get nice and hot for 20 minutes or so if using charcoal), and oil the grate lightly.
- Grill pineapple slices for 4-5 minutes on each side, or until nicely caramelized. Transfer to a bowl and place in the fridge until completely cool.
- Add the jalapeño 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.
- Pour over crushed ice, and garnish with extra grilled pineapple or lime wedges.
I'm Erin - a self-taught weeknight cook. I occasionally like to delve into the more complicated recipes, like homemade pasta, Cioppino, and boeuf bourguignon. But for the most part, I work full-time, come home, pour a glass of vino and start cooking away.