Pineapple Jalapeño Margarita
A vibrant, spicy-sweet cocktail that balances tropical pineapple with the bold heat of jalapeño—first tasted oceanside in Acapulco, now perfect for any sunny day.
Equipment
- Cocktail shaker or mason jar with lid
- Jigger or small measuring cup
- Knife and cutting board
- Citrus juicer (optional)
- Two lowball glasses
Ingredients
For the Margarita
- 1 cup pineapple juice chilled
- 1/4 cup fresh lime juice about 2 limes
- 1/2 cup tequila blanco
- 4 –6 fresh jalapeño slices seeds removed for less heat
- 1 –2 teaspoons agave syrup optional, to taste
For the Rim & Garnish
- 2 tablespoons chili-lime salt or Tajín
- Lime wedge for rimming the glass
- Pineapple wedge or lime wheel for garnish
Instructions
Step 1: Rim the Glasses
- Run a lime wedge around each glass rim, then dip into chili-lime salt to coat.
- Tip:
- Chill glasses ahead of time to help the salt stick and keep drinks cold.
Step 2: Prep the Jalapeño
- Slice jalapeños and remove seeds for milder heat.
- Tip:
- Handle with care and wash hands immediately after.
Step 3: Shake the Margarita
- Add pineapple juice, lime juice, tequila, jalapeño slices, and agave syrup to a shaker with ice. Shake well.
- Tip:
- Muddle jalapeños first for a deeper spice infusion.
Step 4: Strain and Serve
- Strain into rimmed glasses filled with fresh ice. Garnish with pineapple or lime.
- Tip:
- Double strain for a smooth, seed-free sip.
Notes
For a frozen version, blend ingredients with ice and use frozen pineapple chunks.
Adjust jalapeño slices to control heat.
Great with grilled seafood or tacos.