Grilled Pineapple Margarita

We suggest you ring in the month of May by celebrating Cinco de Mayo, Grilled Pineapple Margarita in hand.

There are so many reasons to serve this margarita at your Cinco de Mayo party. Not only is it packed with the bold flavor of grilled pineapple, but it incorporates the unique spices of chili powder. Another plus, the recipe calls for prep.  Meaning, you can make the majority of this recipe before hand while you’re tossing together taco meat & guacamole giving you more time to enjoy the company of friends. And tequila, of course.

 

photo & recipe credit: Better Homes & Gardens

Ingredients

 

1 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
1 jalapeno chile pepper, seeded, if desired, and sliced*
1/4 cup chopped fresh cilantro leaves and upper stems
3 tablespoons grated piloncillo (unrefined cane sugar) or packed dark brown sugar
3 cups pineapple juice, chilled
1 cup white or silver tequila
3/4 cup freshly squeezed lime juice (4 limes)
1/2 cup agave syrup or simple syrup
1 tablespoon kosher salt or coarse sea salt
1 tablespoon pequin chili powder or other Mexican chili powder
Lime wedges

Directions

 

Grill pineapple over medium-high heat for 4 to 6 minutes, turning once. Cool.

In pitcher combine jalapeno, cilantro, and 2 Tbsp. of the piloncillo. Using wooden spoon, muddle ingredients.

Cut 2 slices of pineapple into wedges and set aside. Coarsely chop remaining pineapple; muddle with jalapeno mixture.

Stir in pineapple juice, tequila, lime juice, and syrup. Let mixture stand 10 minutes or chill for up to 4 hours.

On a small plate combine remaining piloncillo, chili powder, and kosher salt. Rub glass rims with lime wedges; dip into sugar mixture.

Serve margarita in glasses with ice. Add reserved pineapple wedges.