This cocktail started as a dare at a weekend barbecue. Someone said you could not put jalapeno in a margarita without ruining it. I sliced a jalapeno and let it sit in tequila for twelve hours, tasting it at the halfway point to check the heat. Then I grilled pineapple slices until caramelized, chilled them, and blended everything together with lime juice, agave syrup, and a tiny amount of vanilla extract. Strained, poured over crushed ice, salt on the rim.
The heat builds slowly. You taste the smoky grilled pineapple and the sweetness of the agave first, then the jalapeno arrives at the back of your throat. The vanilla extract rounds the whole drink, barely noticeable but missing if you leave it out. Pretty damn good on a hot afternoon. Nobody at that barbecue said a word about ruining margaritas.
Tips for Making Grilled Pineapple Margaritas with Jalapeno Tequila
Infuse the tequila for 12 to 24 hours
Slice one jalapeno and submerge it in tequila. Seal the container and refrigerate. Taste at twelve hours. If you want more heat, leave it longer, up to twenty-four hours. 
Remove the jalapeno slices once you reach the desired heat level. The tequila continues to get spicier the longer the pepper sits in it. Twelve hours is medium heat for most jalapenos.
Grill the pineapple until caramelized
Slice the pineapple into rings or wedges and grill over medium-high heat until dark grill marks form and the surface is sticky and golden.
Chill the grilled pineapple in the fridge before blending. Cold fruit blends smoother and keeps the drink from being warm.
Grilled Pineapple Margarita with Jalapeño Tequila
- Total Time: 25 minutes
- Yield: 2 cocktails 1x
Description
Blended with smoky grilled pineapple and a splash of vanilla extract, this refreshing margarita offers a hint of spice from jalapeño-infused tequila.
Ingredients
- 2 oz (60ml) jalapeño-infused tequila
- 3 thick slices fresh pineapple, grilled until caramelized
- 1 oz (30ml) fresh lime juice
- 1/2 oz (15ml) agave syrup
- 1/4 teaspoon vanilla extract
- Coarse salt for rimming the glass
- 1 cup crushed ice
- 1 fresh jalapeño, sliced (for infusion)
Instructions
- Slice a jalapeño and infuse it in tequila for 12-24 hours, tasting after 12 hours for desired heat.
- Grill pineapple slices until caramelized and smoky, then chill in the fridge.
- In a blender, combine the infused tequila, grilled pineapple, lime juice, agave syrup, and vanilla extract.
- Blend until smooth, strain if desired, and serve over crushed ice with a salted rim.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cocktail
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cocktail
- Calories: 150
- Sugar: 18
- Sodium: 5
- Carbohydrates: 20
- Fiber: 1
Frequently Asked Questions
How spicy is this?
It depends on how long you infuse the tequila. Twelve hours is medium. Twenty-four hours is hot. Remove the seeds from the jalapeno before infusing for a milder version.
What does the vanilla extract do?
It rounds the flavour and smooths the transition between the sweet pineapple and the spicy tequila. Use only a small amount. Too much makes it taste like dessert.
Can I skip the salt rim?
You can, but salt enhances every other flavour in the drink. It makes the pineapple taste sweeter, the lime taste sharper, and the heat feel warmer.
The smoky grilled pineapple came through beautifully. Could I infuse a serrano instead of a jalapeno for more kick?
Hi Priya, yes absolutely! You can experiment with any chili you love. I tried it with chipotle and it was awesome (my wife did NOT like it, too smokey). :D
Backyard barbecue MVP right here.
For my brother’s backyard birthday on Saturday I ran a little experiment, infusing one batch of tequila for twelve hours and another for twenty-four. We tasted them side by side over grilled pineapple. The longer infusion won by a mile. The vanilla is barely there but I poured a glass without it to check and the drink fell flat.
I infused the tequila for the full twenty-four hours and the heat crept up exactly like you said, perfect porch drink for a warm evening.