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

Recipe by Pati Jinich
Source: Better Homes and Gardens


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; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 261 mg sodium. 269 mg potassium; 46 g carbohydrates; 3 g fiber; 37 g sugar; 1 g protein; 0 g trans fatty acid; 212 IU vitamin a; 57 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 34 mcg folate; 0 mcg vitamin b12; 32 mg calcium; 1 mg iron;

Reviews (1)

11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
hi thanks for the tips on this ill be trying it soon .