I made a Pineapple Jalapeno Margarita with a surprising secret twist that I can’t wait to share.

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I didn’t expect a sip to change my whole summer vibe but pineapple and heat totally did it. Using a good blanco tequila with bright fresh pineapple juice makes this drink both friendly and a little dangerous, like it knows a secret.

Its my version of a Spicy Pineapple Margarita and sometimes I picture a Jalapeno Margarita Mocktail for afternoons when I want the flavor without the buzz. It’s loud enough to make you curious but subtle enough to keep you sipping, wondering what other twists you’d try next.

Ingredients

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Blanco tequila, smooth agave flavor, warms the drink, dont use super cheap bottles
Cointreau or triple sec, bright orange notes, lifts sweetness and balances citrus tang
Fresh lime juice, tart, high in vitamin C, gives that classic margarita snap
Pineapple juice, sweet and tropical, adds fiber and fruity sugar, can be canned
Agave nectar or simple syrup, sweetener that blends smooth, use sparingly if watching carbs
Jalapeño slices, fresh heat and citrusy green notes, capsaicin adds metabolism kick, seeds optional
Coarse salt or Tajín rim, brings savory contrast, enhances flavors and balances sweetness

Ingredient Quantities

2 oz blanco tequila (use a decent bottle, dont go super cheap)

3/4 oz Cointreau or triple sec

3/4 oz fresh lime juice

2 oz fresh pineapple juice (or canned if you gotta)

1/2 oz agave nectar or simple syrup

2 thin slices fresh jalapeño, seeds in or out to taste

Ice, about 1 cup or enough for shaker and glass

Coarse salt or Tajín for rim

Pineapple wedge and extra jalapeño slice for garnish

How to Make this

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1. Chill a rocks glass in the freezer for a few minutes, then run a lime wedge around the rim and dip into coarse salt or Tajín to coat.

2. In a shaker, add 2 thin slices fresh jalapeño and 1/2 oz agave nectar or simple syrup. Muddle gently to release oils and heat; leave seeds in or take em out to taste, but dont overdo it or it gets bitter.

3. Pour in 2 oz blanco tequila, 3/4 oz Cointreau or triple sec, 3/4 oz fresh lime juice, and 2 oz fresh pineapple juice (canned works fine if youre in a pinch).

4. Add about 1 cup of ice to the shaker (enough to nearly fill it) and seal.

5. Shake hard for 15 to 20 seconds until the outside of the shaker is frosty; that chills and dilutes it just right.

6. Strain into the prepared glass over fresh ice. For a cleaner drink, double strain through a julep or fine mesh strainer to catch jalapeño bits.

7. Garnish with a pineapple wedge and an extra jalapeño slice on the rim. If you like it less spicy, slide the jalapeño under the wedge so it kisses the drink but dont dump it in.

8. Taste and tweak: too sweet, add a splash more lime; too spicy, add a little extra pineapple juice or agave.

9. Sip slow and enjoy the sweet and spicy balance. Dont forget to taste responsibly.

Equipment Needed

1. Rocks glass, chilled for a few mins and ready for a salted rim
2. Cocktail shaker, cobbler or Boston style, big enough for ice and a good shake
3. Jigger or measuring spoons for the tequila, Cointreau, lime and agave (dont eyeball it)
4. Muddler to bruise the jalapeño and release oils
5. Citrus juicer or reamer for fresh lime juice
6. Hawthorne strainer and a fine mesh or julep strainer for double straining
7. Sharp knife and small cutting board for pineapple and jalapeño slices
8. Ice scoop or tongs and a small bowl or plate for salt or Tajín on the rim

FAQ

Q: Can I make this non alcoholic? A: Yes, swap tequila and Cointreau for a non alcoholic tequila alternative or use tonic water plus extra pineapple juice and a splash of orange juice for the citrus notes.

Q: How spicy will it be? A: Depends on the jalapeño and whether you leave seeds in. One thin slice seedless is mild, seeds and membranes give medium to hot heat.

Q: Is fresh pineapple juice necessary? A: Fresh is best but canned works fine in a pinch. Taste and maybe add a little extra lime if it tastes too sweet.

Q: How do I rim the glass without it falling off? A: Wet the rim with lime, press straight down into Tajín or salt, dont rub or tilt the glass too much or it flakes off.

Q: Can I make a batch for a party? A: Yes mix the alcohol, juices and syrup in a pitcher, keep chilled. Add jalapeño slices and ice only when serving to keep it fresh.

Q: What tequila should I use? A: Use a good blanco you like drinking straight. Avoid the cheapest bottle, it'll taste sharp. Mid priced blanco works great.

Pineapple Jalapeno Margaritas Recipe Substitutions and Variations

Blanco tequila: reposado tequila (smoother, adds light oak/vanilla but keeps the margarita vibe), mezcal (smoky, use same amount if you want grit), vodka (neutral swap if you dont care about agave flavor)
Cointreau or triple sec: Grand Marnier (richer, cognac notes), orange curaçao (classic orange liqueur), 1/2 oz fresh orange juice + 1/4 oz simple syrup (brighter, cheaper option)
Fresh lime juice: bottled lime juice (okay in a pinch), fresh lemon juice (slightly different tang; use a tad less), lime cordial or Rose’s (sweeter so cut the agave/simple syrup)
Fresh jalapeño slices: serrano or Fresno chiles (hotter or fruitier), jalapeño-infused tequila (skip fresh chiles, but lower heat), a few dashes of hot sauce (easy heat control)

Pro Tips

1) Make a jalapeño-agave infusion ahead of time. Bruise the slices, pour a little agave over them and let it sit 20 to 45 minutes, then strain. Seeds add heat fast so keep em out if you want milder, but the infused agave gives a much smoother, more even spice than just muddling.

2) Freeze pineapple juice or little pineapple chunks into ice cubes. Swap regular ice for a big pineapple-juice cube in the glass so the drink chills but doesnt get watered down, and you get an extra hit of fruit as it melts.

3) Shake hard with lots of ice until the shaker is frosty, but always pour over fresh big ice in the glass. The fresh ice slows dilution and keeps the texture bright. Also double strain if you want a clean sip without jalapeño bits.

4) Upgrade the rim and garnish. Mix Tajín with a pinch of smoked salt or lime zest for more depth, and quickly char the pineapple wedge on a hot pan or torch for a caramel aroma. If you dont want too much heat, slide the jalapeño under the wedge so it perfumes the drink without dumping spice in.

Pineapple Jalapeno Margaritas Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made a Pineapple Jalapeno Margarita with a surprising secret twist that I can't wait to share.

Servings

servings

Calories

287

kcal

Equipment: 1. Rocks glass, chilled for a few mins and ready for a salted rim
2. Cocktail shaker, cobbler or Boston style, big enough for ice and a good shake
3. Jigger or measuring spoons for the tequila, Cointreau, lime and agave (dont eyeball it)
4. Muddler to bruise the jalapeño and release oils
5. Citrus juicer or reamer for fresh lime juice
6. Hawthorne strainer and a fine mesh or julep strainer for double straining
7. Sharp knife and small cutting board for pineapple and jalapeño slices
8. Ice scoop or tongs and a small bowl or plate for salt or Tajín on the rim

Ingredients

2 oz blanco tequila (use a decent bottle, dont go super cheap)
3/4 oz Cointreau or triple sec
3/4 oz fresh lime juice
2 oz fresh pineapple juice (or canned if you gotta)
1/2 oz agave nectar or simple syrup
2 thin slices fresh jalapeño, seeds in or out to taste
Ice, about 1 cup or enough for shaker and glass
Coarse salt or Tajín for rim
Pineapple wedge and extra jalapeño slice for garnish

Directions

Chill a rocks glass in the freezer for a few minutes, then run a lime wedge around the rim and dip into coarse salt or Tajín to coat.
In a shaker, add 2 thin slices fresh jalapeño and 1/2 oz agave nectar or simple syrup. Muddle gently to release oils and heat; leave seeds in or take em out to taste, but dont overdo it or it gets bitter.
Pour in 2 oz blanco tequila, 3/4 oz Cointreau or triple sec, 3/4 oz fresh lime juice, and 2 oz fresh pineapple juice (canned works fine if youre in a pinch).
Add about 1 cup of ice to the shaker (enough to nearly fill it) and seal.
Shake hard for 15 to 20 seconds until the outside of the shaker is frosty; that chills and dilutes it just right.
Strain into the prepared glass over fresh ice. For a cleaner drink, double strain through a julep or fine mesh strainer to catch jalapeño bits.
Garnish with a pineapple wedge and an extra jalapeño slice on the rim. If you like it less spicy, slide the jalapeño under the wedge so it kisses the drink but dont dump it in.
Taste and tweak: too sweet, add a splash more lime; too spicy, add a little extra pineapple juice or agave.
Sip slow and enjoy the sweet and spicy balance. Dont forget to taste responsibly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.