Fresh pineapple gets even sweeter when it's grilled. And when blended with tequila it makes a really delicious Grilled Pineapple Margarita!
Are you a fan of margaritas? Or as Shawn Spencer on Psych would ask, are you a fan of delicious flavor? If yes to both, then you'll love this margarita flavor. (Shawn Spencer would, too!)
Fresh pineapple is so sweet and juicy, it's a perfect choice for the tequila, triple sec, and lime juice blend in a margarita. And in this recipe, the pineapple is even more amazing, because it's grilled to bring out even more sweetness and to add a touch of smoky flavor.
The refreshing and fruity flavor of margaritas make them a classic summertime drink, or to bring out summer vibes any time of year. (Like my Creamy Coconut and Lime and Lemon Drop margaritas!)
Why you'll love this recipe
I'm not sure if you already have a favorite grilled pineapple cocktail, but I dare say that this will become a new favorite grilled pineapple cocktail! Planks of fresh pineapple are coated in sugar before they hit the grill; this helps create a delectable caramelization as the sugar and fruit heat up. The surface of the pineapple will get some lovely char marks and a kiss of smoky flavor.
From there the pineapple goes to the freezer - this along with crushed ice will give the drink its refreshing frozen texture when it's blended up with the tequila, triple sec, and lime juice.
Since this drink has a make-ahead step, it helps save you time once your guests arrive. Just pull the pineapple from the freezer and your drinks will come together in just a few minutes.
What's the best tequila for a margarita?
Blanco or silver tequilas that are made from 100% agave are the best for margaritas; they're unaged and have a crisp, clean flavor that works well with the palate of citrus and other flavors in the drink.
What do you put on the rim of a margarita?
Salt is the traditional ingredient that's used to coat the rim of a margarita glass. It's there to help balance the sweetness and the acidic tang from the citrus ingredients in the drink.
If I'm being honest, I have to tell you: although I love a salt rim with classic margaritas, my family and I all preferred a sugar-coated rim for these Grilled Pineapple Margaritas. So feel free to experiment to see which one you like best!
Are there other options for the garnish?
I chose blueberries to garnish these drinks because the beautiful blue color looks lovely against the yellow frozen drink. And they're tasty, too!
However, you can absolutely make other garnishes if you'd rather. Grill some extra pineapple and use pieces on cocktail picks or on the edge of the glass. Other garnishes to try are lime wedges or maraschino cherries.
🔪 How to make a Grilled Pineapple Margarita Recipe
Step 1: Grill the pineapple
Coat planks of fresh pineapple in sugar, then lay them on a hot grill. Grill them for just a few minutes on each side until there are grill marks, and the pineapple is getting soft and caramelized.
Step 2: Freeze the pineapple
Wrap and freeze the pineapple for at least four hours.
Step 3: Make the drinks
Put the frozen pineapple into a blender with crushed ice, the spirits, and lime juice. Blend these on high until they're slushy and smooth. Coat the rims of two cocktail glasses with salt or sugar. Pour the mixture into the glasses, add blueberry cocktail picks, and serve!
Notes:
- Since the pineapple gets grilled and then needs time to freeze, this is an excellent step to do ahead of time. When it’s time to serve your guests, you’ll have the pineapple ready and waiting in your freezer.
- This pineapple margarita is unstrained, and so has some pulp in it - which I think is very tasty. You can always strain the pineapple if you'd prefer, by pureeing the pineapple after grilling and then straining out the pulp before freezing.
What to serve with this margarita
Margaritas are a favorite Mexican drink, so naturally they're great to serve on taco nights, with nachos, tlayudas, or with any of your favorite Mexican foods. If nothing else, just set out some chips and spicy salsa to enjoy on the side.
It goes without saying (but I'll say it anyway!) that Cinco de Mayo wouldn't be the same without margaritas, so definitely bookmark this recipe to celebrate on May 5th.
I think it's about time for a Grilled Pineapple Margarita, don't you?
The recipe is below!! And here are more margarita recipes you should try:
💬 How do you like this margarita? Leave a comment below!
Grilled Pineapple Margarita
Equipment
- Blender, like this one or a food processor
Ingredients
To prepare pineapple:
- 1 whole fresh pineapple, peel and core removed, cut into flat, wide planks
- ½ cup granulated sugar
- Vegetable oil (to light brush on grill grates)
For the drink:
- 8 fresh blueberries, for garnish
- 1 cup crushed ice
- 5 ounces Tequila
- 3 ounces Triple Sec
- 2 tablespoons lime juice (plus extra for the rims)
- Salt or sugar for the rims
Instructions
Grill the pineapple:
- Heat up a gas grill, or a grill pan on your stovetop. Make sure the grates of the grill or grill pan are very clean.
- Pour the granulated sugar in a shallow dish. Lay the pineapple planks in the sugar and coat them in sugar on all sides.
- Brush the grill grates or grill pan with a light coating of oil. Once the grates are hot, lay the planks of pineapple across them.
- Grill the pineapple for about 4 minutes on each side, until the pineapple starts to look soft and has grill marks. Remove them from the heat.
Freeze the pineapple, and make the garnish:
- Once the pineapple has cooled some, place the pieces in a Ziploc bag or sealed container. Freeze the pineapple for 4 hours.
- Meanwhile, place two margarita glasses in the fridge. Thread the blueberries onto two cocktail picks. Wrap and refrigerate the picks until you're ready to make the drinks.
Make the drinks:
- Pour some lime juice into a shallow dish, and the salt or sugar into another shallow dish. Dip the rips of the glasses into it the juice, then roll the outside of the rim in the salt or sugar to create the coated edge.
- Place the pineapple into a blender along with the crushed ice, tequila, triple sec, and 2 tablespoons of lime juice. Blend until the mixture is smooth, adding more ice if needed to achieve the frozen texture.
- Pour the pineapple mixture into the two chilled glasses, being careful not to mess up the coated rims. Garnish each glass with the blueberry cocktail picks. Serve the drinks immediately.
Notes
- Since the pineapple gets grilled and then needs time to freeze, this is an excellent step to do ahead of time. When it’s time to serve your guests, you’ll have the pineapple ready and waiting in your freezer.
Tell me what you think—comment below!