Roasted Pineapple Jalapeno Margarita

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

Hands-on Time: 15 min. | Total Time: 1 hr. | Serves: 4 | Difficulty: Medium

  • 4 slices fresh, peeled pineapple rings, each ¾” thick
  • 1 medium jalapeño pepper
  • 6 oz. Suaza Silver Tequila
  • 3 oz. fresh squeezed lime juice
  • 2 oz. triple sec
  • 1 oz. agave nectar
  • Lime wedges
  • Coarse smoked salt or coarse salt
  • Ice
  1. 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.
  2. Chop pineapple into 1” pieces.
  3. 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.
  4. For each margarita, rub rim of rocks glass with lime wedge; dip in smoked salt. Fill glass with ice
  5. Fill cocktail shaker with ice. Pour 4 ounces margarita mixture over ice. Cover and shake vigorously. Strain into prepared glass.

Drink responsibly

Nutrition Analysis:

Per serving: Calories 2830, Calories from Fat 0, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Carbohydrates 20g (7% DV), Dietary Fiber 1g (4% DV), Sugars 17g, Protein 0g, Vitamin A 2%, Vitamin C 25%, Calcium 8%, Iron 2%.

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