Grilling fruit brings out an amazing sweetness and of the fruit with a touch of caramelization.For me, there's nothing better than a perfectly mixed margarita. The muddled roasted pineapple makes this margarita over the top amazing. + I love a little bit of heat so I add a slice or 2 of fresh seeded and sliced jalapeno.This will make two cocktails, to make a pitcher just change the number of servings and the recipe will recalculate. Simple, right.
2slicesjalapeno - optional thinly sliced and seeded or candied jalapenos
1tchipotle 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