Rating: 4.5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This spicy-hot tropical margarita gets major flavor from fresh grilled pineapple.

Recipe by Pati Jinich
Source: Better Homes and Gardens


Recipe Summary

30 mins


Ingredient Checklist


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

  • In pitcher combine jalapeño, 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 jalapeño 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.

*Chile tip

Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them.

Nutrition Facts

240 calories; carbohydrates 46g; insoluble fiber 3g; sugars 37g; protein 1g; vitamin a 212IU; vitamin c 56.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.2mg; folate 34.4mcg; sodium 261mg; potassium 269mg; calcium 32mg; iron 0.7mg.