Roasted Pineapple Margarita Recipe
Grilled Pineapple Muddled Margaritas
I love muddled margaritas and roasting or grilling fruit before muddling adds so much depth of flavor.
Not into roasting or grilling your fruit? No worries this will be just as delicious with fresh fruit.
Roasting or grilling fruit brings out all the sweetness and complexity of the fruit and adds a slightly caramelized flavor.
I love grilling pineapple for things like a burger topping or as a simple side to pair with roast pork. It also makes a wonderful dessert or topping for a summer salad.
Grilled or Roasted pineapple will keep for about a week refrigerated in a tightly sealed container. So this can easily be made in advance to make creating this delicious concoction totally easy breezy.
Skip the Mix
The best Margaritas use fresh everything – fruit, lime + quality tequila, and good orange liqueur, like Cointreau or Grand Marnier.
Perfect Margarita Formula | 2+2+1 = perfetion
2 parts tequila + 2 parts fruit juice(s)* + 1 part orange liqueur (or excellent quality triple sec)
*+ simple syrup or agave nectar to taste.
Simple, easy, stress-free.
The Secret to Mastering Muddled Margaritas
#1 Use Good Tequila
For the best results use a high-quality tequila, made with 100 percent agave. High quality doesn’t need to be expensive. There are a lot of tequilas on the market today, check reviews, and ask for recommendations from the liquor store staff.
#2 Use Fresh Lime Juice
For me, there’s nothing better than a perfectly mixed margarita. And fresh lime juice is part of my must-have ingredients. Grab a bag of lime and a low priced juicer – I bought one on Amazon for under $20.
I save single-serve glass juice bottles and use those to store my fresh squeezed lime juice. It will keep for at least a week in the refrigerator. If I don’t use it all during the week, I’ll stick it in the freezer and freeze until I need it again.
#3 Use High-Quality Triple Sec
Triple Sec is an orange liqueur. And as the popularity of drinks that use Triple Sec grew, so did the number of cheap, way too sweet options. My bar is stocked with Grand Marnier, Cointreau, and something blue to make my signature mermaid + tiki drinks! In the blue department, I like Drillaud Blue Curacao (inexpensive), Giffard Blue Curacao, or Senior “The Genuine” Blue Curacao. I can work with Bols Blue Curacao if it’s all I can find. Skip the really inexpensive like Dekuyper, unless you really want sweet.
You want to look for a Triple Sec that is 78 – 80 poof. Lower alcohol usually means sweeter and lower quality.
# 5 Use a Wood Muddler
#6 Don’t over Muddle
Over muddling your fruits and herbs can release bitter chemicals, so muddle just enough to release the juices and oils. A couple of turns should be enough.
Grab you glass and let’s make some roasted pineapple Margaritas!
This will make two cocktails, to make a pitcher just change the number of servings and the recipe will recalculate. Simple, right?
Roasted Pineapple Muddled Margaritas
- 4 oz Reposado tequila
- 2 oz fresh lime juice
- 2 oz pineapple juice
- 1 oz Cointreau or Triple Sec
- 1/4 cup fresh pineapple chunks - roasted or grilled
- 1/2 lime - cut into 4 wedges to muddle
- 1 lime - cut into wedges to rimming
- 2 T coarse pink salt - for rimming
- simple syrup - optional to taste
- 2 slices jalapeno - optional thinly sliced and seeded or candied jalapenos
- 1 t chipotle chili powder or other spicy chili powder - to rim the glass if you decide to go for a little heat
Grill or Roast Pineapple
- Peel and core pineapple
- Cut pinapple into 1/2 inch rings
- Broil in oven on a baking rack for 5 minutes or until caramelized. Flip halfway through cooking time. Alternately, grill pineapple in grill heated to about 450 degrees on non-stick tin foil for about 5 minutes, turning halfway through cooking time.
- Let cool and cut into chunks for margaritas.
- Store remaining pineapple in the refrigerator in a tightly sealed container. It should stay fresh for about a week.
To Make 2 Cocktails
- In a pint glass muddle lime and pineapple, with lime juice
- Transfer to a large cocktail shaker filled with ice. Add tequila, Cointreau, and pineapple juice.
- Shake until very cold.
- Add the jalapenos, if you want to use candied jalapenos see recipe in notes.
- Rub the rim of the glasses with a lime wedge and dip in salt to coat
- Serve the margaritas in the prepared glasses over ice and garnish with the lime slices.
To make a pitcher
- To make a pitcher add all ingredients to a pitcher filled with ice and stir vigorously.
- Once cold remove ice so it doesn't dilute your cocktail before serving
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