jalapeno pineapple margaritas

While margaritas are quintessentially Mexican. According to some, their exact origin isn’t definitive. Because of my ties to Tijuana, Baja California & from what my Mexican friends have told me, I’m stating that’s the birthplace of the margarita. Agree or not, for most of us who enjoy a well-made margarita, the whys are wherefores are inconsequential. This jalapeno pineapple margarita recipe has a little spunk to it: using fresh jalapenos & fresh lime juice combined with pineapple juice, silver tequila & triple sec. Served over ice with a play on the salted rim.

As a bonafide made-from-scratch margarita lover, I abhor the blended, diabetes-inducing drinks posing as margaritas that are so oft served in restaurants & bars. But we all have our thing right? I’m certainly not a purist so if that’s your thing – good luck to you & who am I to judge?! I’m not claiming this particular cocktail recipe to be traditional, but it’s very good. I know because I’ve enjoyed it many times over. Here are a couple more cocktails to enjoy: Strawberry Limoncello Margaritas (decisively not traditional, but who cares right?) & Long Island Iced Tea.

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pineapple jalapeno margaritas

A margarita is perfect enjoyed any time of the year but is especially good when the weather is warm & the days are long. This mixture can be made a day before serving – just don’t add ice. Remember to salt the rims of the glasses before adding the ice. 

Prep Time10 mins

Total Time10 mins

Course: Drinks

Cuisine: Mexican

Servings: 4

Author: Lovoni

Ingredients

• 2 cups pineapple juice plus pineapple for garnish (optional)
• 2 jalapenos, sliced plus extra for garnish
• 1 cup fresh lime juice about 5 to 6 limes
• 1 cup tequila I used white, agave tequila
• 1 cup triple sec or another orange liqueur such as Cointreau
• lots of ice

SALTY SWEET CHILI RIMMER

• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika optional
• small lime wedges for running around the glass rims

Instructions

• Combine 1/2 cup of pineapple juice & jalapeno in a glass or straight-sided container. Use a wooden spoon handle or a ‘muddler’ & muddle the pineapple & jalapeno together – pressing down on the jalapeno to extract its juice.
• Strain the mixture through a fine metal strainer into a large jug; discard the jalapeno. Add the remaining pineapple juice, lime juice, tequila & triple sec; stir to combine.

To make the rimmer:

• Combine sugar, salt, chili powder & paprika in a small bowl. Sprinkle onto a small, flat plate. Take the lime wedge & run it around the rim of each serving glass. Turn each glass upside down in the mixture & turn the glass to coat the rim.
• Carefully fill glasses with ice. Pour the margarita over the ice. Garnish with a slice of jalapeno & pineapple. Makes about 5 cups.