Grilled Pineapple Jalapeño Margarita


TGIF! Let’s celebrate with a cocktail, shall we?

I’ve been seeing all types of concoctions with grilled pineapple recently, and while I’ve grilled pineapple for food, I wanted to try it in a cocktail (because of reasons.)  I also wanted to try my hand at getting jalapeño flavor into a cocktail after having a string of bad “jalapeño infused” drinks.  (If it says jalapeño, I wanna taste jalapeño, you feel me?) I decided to mix the two and the end result was pretty dang delicious. Let’s jump into it.

You’ll need: Sliced fresh pineapple, limes, 1 jalapeño, raw sugar, tequila (I prefer Espolon Reposado, but choose whatever you like), and Cointreau

1. The first thing you need to do is make a jalapeño infused simple syrup.  Simple syrup is made by dissolving sugar into equal parts water, we’re just going to add some jalapeño to that mix.  Put equal parts water and sugar into a bowl and add sliced fresh jalapeño (slicing is important to help release the oils.) I suggest about one jalapeño to everyone 1 cup to 1 cup ratio of sugar/water.  Heat that up in the microwave for about 20-30 seconds to dissolve the water and release the jalapeño goodness. Strain out the jalapeño and you’re done. BAM! Jalapeño simple syrup.

2. In the meantime, throw some pineapple cubes on the grill (or in the oven), the goal is to caramelize them.

3. In a cocktail shaker add about 1 ounce of fresh-squeeze lime juice (about 2 limes, depending on how juicy they are) and 2-3 cubes of grilled pineapple. Muddle well, the pineapple will be soft and should sort of break apart.

4. Add in about a 1/2 ounce of the jalapeño simple syrup, 1 ounce of Cointreau, and 3 ounces tequila.  Shake well over ice.

5. Strain the contents over ice and garnish with a grilled pineapple piece and a jalapeño slice.


Done! This is the perfect mix of sweet and spicy and perfect for any summer get-together.  You can alter the spiciness for your preference as well.  Since we’re big heat lovers in our house, I threw in a jalapeño slice when I muddled the pineapple to get a little more heat.


What’s the best margarita rendition you’ve ever had?

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