Pineapple Jalapeño Margaritas Recipe
Updated Feb 15, 2021, Published May 04, 2016
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There is a lot to like about Cinco de Mayo. It is a celebration of freedom that comes with Mexican food. And margaritas! If you want a little different take on your margaritas, try this slightly spicy, not too sweet, strong enough, super scrumptious Pineapple Jalapeño Margaritas recipe .
I have made pineapple margaritas in a lot of different ways, most of them have involved getting a whole pineapple, cutting off the top and skin, getting poked in the finger by the spinney top, and having that poke sting from the juice.
This time I decided to keep things pretty simple – I used precut pineapple from a can (in juice, not syrup). And I decided to spice it up a bit by infusing my tequila with a jalapeño. The combination of the pineapple, jalapeño, and tequila is unbeatable!
Now I do have a few rules about margaritas. First off, they should, in my opinion, always be made from white or silver tequila, also known as blanco or plata, not the gold kind.
Secondly, I believe all margaritas should contain some lime juice and it should be freshly squeezed, not from a bottle.
Thirdly, I sweeten my margarita with agave, not simple syrup. Agave and tequila come from the same place, the agave plant – so it is just meant to be!
Start this recipe the day before by infusing your tequila overnight (or at least for a few hours). You can make the rest of the drink ahead but I would wait until just before serving to blend everything with ice – that way your drink is nice and cold.
For Cinco de Mayo or any day you feel like having a little fiesta, this drink is a winner!
Pineapple Jalapeño Margaritas Recipe
Ingredients
- 1 cup silver tequila
- 1 jalapeño pepper, sliced (do not discard the seeds)
- 1 20-ounce can pineapple rings, in juice
- Juice of 2 limes
- 2 tablespoons agave
- 1 tablespoon Cointreau, Grand Marnier or Triple Sec
- 2 cups ice
Garnishes if desired:
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- Jalapeño slices
Instructions
- Combine the tequila and jalapeño in a jar, shake to combine, and let sit at room temperature (preferably in a dark place) for 6 – 24 hours. The longer it sits, the spicier it will get. Strain the tequila through a fine mesh strainer and discard the jalapeño and seeds. You can make a lot and keep it refrigerated for up to a year if in a covered jar or bottle.
- Drain the juice from the pineapple, saving ¼ cup of the juice. Reserve 1 pineapple ring for garnish, if desired.
- In a blender, combine the strained tequila, the pineapple rings, ¼ cup reserved pineapple juice, the lime juice, agave, Cointreau, and ice. Blend well.
- If desired, you can rim your serving glasses with chili salt. Simply combine the salt and chili powder in a small plate or saucer. Run a lime wedge around the top of the glass, place in the chili salt and wiggle it around to coat. Can be coated ahead of time.
- Garnish the margaritas with a quarter of a pineapple ring and a slice of jalapeño, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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