While in the midst of playing with margarita recipes, my good friend Schmid wanted me to try a one using Mezcal, which is a tequila with a smoky vibe. Really intriguing, but sadly I was not able to get my hands on Mezcal in time for this series. (Perhaps in a supplemental margarita recipe in the near future!)
Pineapple though, was on my list and conveniently waiting on my counter. In lieu of Mezcal, to incorporate a smoky flavor into this margarita I grilled the pineapple.
There is no salt on the rim of this slushy, sweet margarita. Very rare for me, to enjoy a margarita without the salty rim. There is however a tiny pinch of salt over the top of the slush, to enhance the fruity flavor.
The frozen pineapple blended with the orange zing of the Triple Sec is quite refreshing. A few blueberries for garnish give a pop of color.
Grilled Pineapple Margarita
Ingredients
- 10 ounces fresh pineapple, cut into flat, wide planks, plus a few small cubes for garnish
- 1 teaspoon olive oil (optional: see below)
- 4-6 fresh blueberries, for garnish
- 2 cocktail picks
- 5 ounces Tequila
- 3 ounces Triple Sec
- Crushed ice
- Kosher salt
Instructions
Heat up a gas grill, a grill pan on your stove top. Make sure the grates of the grill or grill pan are very clean.
Once the grates are very hot, lay the planks of pineapple across them. (If the grates are clean and hot the pineapple should grill just fine without sticking. You can brush a very light layer of olive oil over the pineapple before grilling if you are worried they will stick.)
Grill the pineapple for about 4 minutes on each side, until the pineapple starts to look soft and has grill marks. Remove from heat.
(If you used oil, gently blot the grilled surfaces of the pineapple with a paper towel to remove the oil.) Place the pineapple in a sealed container and freeze for about 2 to 3 hours.
Meanwhile, place two margarita glasses in the freezer. Thread the blueberries and fresh pineapple pieces onto two picks. Wrap and refrigerate the picks until you're ready to make the drinks.
Once the pineapple is frozen, place it into a blender along with 1 cup of crushed ice. Blend the mixture until it is smooth, adding more ice if needed to achieve the frozen texture. Add in the tequila and Triple Sec, and blend a few seconds more to combine.
Pour the pineapple mixture into the two chilled glasses, filling them to the tops. Sprinkle just a pinch of salt over each glass. Garnish each glass with the prepared fruit picks and serve immediately.
Recipe Notes
Create, Be Curious, Celebrate... with Food!
Check out more margarita recipes here!
- Black & Blue Margarita
- Frozen Chocolate Margarita
- Fuzzy Margarita
- Lemon Drop Margarita
- Thai One On Margarita
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