Grilled Pineapple Margaritas
Grilled Pineapple Margaritas are a little bit smoky and a little bit sweet! Grilling the fresh pineapple takes these margaritas up a notch and make happy hour incredibly delicious!
Are you ready for some cocktails?! Okay, I know it's Monday and I might be jumping the gun on happy hour but I literally could NOT wait to share these with you. Plus, Cinco de Mayo is this weekend and I actually have another margarita recipe to share with you between now and then so I hope you're ready for lotsa tequila!
These Grilled Pineapple Margaritas just might be on repeat on our patio this summer. I mean, grilled fruit of any kind is just amazing, right?! It brings out even more sweetness and adds just the right amount of smokiness.
Here's how we make the margaritas. First you have to go out and buy a big 'ol pineapple. I heard somewhere one time from someone or something (aka not sure if this is super credible) but apparently pineapples are ripe and ready when their leaves are picked easily. So there's that.
So then you take your (hopefully) ripe pineapple, chop off the stem, and then cut it into circles. You'll want to cut the skin off all of them but one. That lone one with the skin you'll use for a pretty garnish!
So you grill your pineapple, then puree it with some fresh lime juice, and strain all of the yummy juices out for the margaritas. Then combine the pineapple lime juice with tequila, triple sec, and agave for a little bit more sweetness. These aren't super sweet, though! They're perfectly refreshing, a little sweet, and SO, so tasty!
Grilled Pineapple Margaritas
Ingredients
- 1 pineapple
- 1 tablespoon olive oil
- ½ cup fresh lime juice
- ½ cup tequila
- ¼ cup Triple Sec
- 2 tablespoons agave
Instructions
- Preheat grill to medium-high heat.
- Cut off stem from the pineapple.
- Turn the pineapple on its side and cut approximately ½" slice of pineapple rounds.
- Leave one round with the skin on, and cut off the remaining rounds' skin.
- Brush pineapple with olive oil and place on preheated grill.
- Grill on each side for 6-8 minutes, until golden brown grill marks appear.
- Set aside the pineapple round with the skin still on - this will be for garnish.
- Cut the other rounds into quarters and place in a high-speed blender with the lime juice.
- Blend on high for 1 minute, until mixture is pureed.
- Strain the juice from the pulp with a mesh strainer over a bowl.
- In a cocktail shaker with ice combine the pineapple/lime juice with tequila, Triple sec, and agave. Shake for 15 seconds.
- Evenly distribute between 4 margarita glasses with ice.
- Slice the remaining pineapple round into quarters and cut a slit in the middle of each quarter so you can place it on the rim for garnish.
- Serve and enjoy!
