Grilled Pineapple Jalapeño Margaritas
For the rim
For the jalapeño simple syrup
- 1 cup water
- ⅓ cup honey (or agave if you are ok with that)
- 2 jalapeños, sliced
- juice of ½ lime
- zest of 1/2 lime
For the margaritas
- 2 cups diced pineapple, grilled on grill pan or grill
- 1/2 cup lime juice
- 3/4 – 1 cup silver agave tequila
- 1 teaspoon vanilla extract
- To make your life easier, get the glasses ready first then set in the freezer until you are ready with your drink. Use a lime wedge to wet the rim of a glass then place sugar or salt on a plate and dip the rim of the glass in it and all the way around. Then add crushed ice to the glass. Repeat with 4 glasses. Place in freezer.
- Place all the ingredients for the simple syrup in a small saucepan over medium heat, whisk and let simmer for 15 minutes. Remove from heat to let cool completely.
- Place pineapple on a grill pan or grill and grill for about 4-5 minutes per side, until grill marks appear. Place in fridge to cool for about 10 minutes.
- Once pineapple and simple syrup have cooled, place in the both in the blender (for less spice, remove jalapeño peppers from simple syrup – I removed just a few for garnish) along with lime juice, tequila and vanilla extract. Blend until completely smooth and combine.
- Pour margarita mixture into glasses filled with crushed ice and garnish with extra grilled pineapple and jalapeños.