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.Print
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.