These Charred Pineapple Jalapeño Margaritas are better than any of their predecessors and unique in their own way! Try out this recipe to cool down, while also bringing the heat. #cocktails #margaritas #pineapple #recipe #jalapeno
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Charred Pineapple Jalapeño Margaritas

These Charred Pineapple Jalapeño Margaritas are better than any of their predecessors and unique in their own way! Try out this recipe to cool down, while also bringing the heat. 
Course Alcoholic, Beverage, Beverages, Cocktail
Cuisine Mexican
Keyword chipotle, jalapeno, margarita, pineapple
Prep Time 5 minutes
Cook Time 10 minutes
Cooling time 5 minutes
Total Time 20 minutes
Servings 2 servings
Author Jackie Sobon of Vegan Yack Attack

Equipment

Ingredients

  • 1 cup (154 g) sliced pineapple plus one round slice for garnish (skin on optional)
  • 2 jalapeños divided
  • Cooking oil for brushing the grill
  • 4 ounces (120 ml) water
  • 4 ounces (120 ml) tequila reposado
  • 6 ice cubes plus more for the glasses
  • 1.5 ounces (45 ml) lime juice
  • 1-2 tablespoons (15-30 ml) agave nectar
  • 2 teaspoons coarse salt
  • 1/2 teaspoon chipotle powder

Instructions

  • Warm a grill or grill pan over medium-high heat, and brush it with a light coating of oil. Once hot, place the 1 cup (154 g) of pineapple slices, 1 slice of pineapple, and 1 jalapeño on the grates, grilling the pineapple until there are prominent grill marks. Grill the jalapeno until almost all of the skin is black, then place it in a small bowl covered with a saucer or plate, to steam.
  • Once both items are grilled, set them aside to cool. Meanwhile, add water, tequila, ice cubes, lime juice, and agave nectar to a blender pitcher. When the pineapple is about room temperature, add the 1 cup (154 g) pieces to the pitcher. Then scrape the blackened peel off of the jalapeño, and remove seeds and stem, adding the flesh to the blender.
  • Pulse blender until it is a rough mixture but not pureed, then set it aside. Take out two small saucers, lining one with water, and another with the salt and chipotle, stirred together. Get out two rocks glasses, dunking each one gently into the water, then rolling the edges in the salt/chipotle mixture.
  • To finish, fill each glass with ice cubes, a few slices of the remaining jalapeño, and a piece or two cut from the grilled pineapple slice. Hold a mesh strainer over the glasses and pour the margarita mixture through it, dividing it evenly (you may need to push some mixture through the strainer). Lastly, enjoy responsibly!

Notes

If you want to make this ahead of a gathering or party (in bulk) prepare the margarita mixture and strain it into a pitcher, storing in the refrigerator for 1 to 2 days, at most. Leave the fresh jalapeño garnish out until serving.