Call me completely obsessed because all I want to do right now is grill all sorts of food, including fruit. A few weeks ago I grilled a few slices of pineapple for burgers and was completely blown away by how delicious of an addition they were.
I’m pretty sure it’s the smokey and sweet combination that’s luring me. I immediately starting brainstorming new grilled pineapple ideas and thought that it might be delicious if I blended it to make a mix that would be made even more delicious by adding rum…or better yet, tequila.
It’s a little smokey, fruity, sweet and tart. It’s the best of all worlds in one glass. I know as Fourth of July approaches we’re all looking for drinks that can be easily made ahead of time. This one qualifies! It’s a really great drink mix to make the night before, stick it in the fridge and then serve the next day.
Grilled Pineapple Margaritas
- 4 (1-inch) slices pineapple (about 1/2 whole pineapple)
- 1/4 cup, plus 1 tablespoon, white granulated sugar, divided
- 1/2 cup water
- 3 limes, juiced
- 1 teaspoon fine-grain sea salt
- 4 to 8 ounces white tequila
- 4 ounces Cointreau or triple sec
- Turn your grill to medium heat. Alternatively you can use a grill pan, which should also be placed over medium heat. When the grill or grill pan is hot, grease with cooking spray. Place pineapple slices on grill and cook on each side for about 2 minutes, until grill marks appear and the pineapples have softened slightly. Transfer the pineapple slices to a cutting board and set aside until cool enough to handle. Roughly chop the pineapple and transfer them to a blender.
- To a small saucepan, add the 1/4 cup of sugar and 1/2 cup water. Heat over medium heat until sugar is dissolved. Immediately take off the heat and pour the simple syrup into the blender. Squeeze in the lime juice and pulse until very smooth, about 1 minute. If you like it, you can strain the mix (I didn't).
- Transfer the pineapple margarita mix to the refrigerator to chill for 1 hour.
- In a small, shallow bowl, mix the reserved tablespoon of sugar and salt. Rub the rim of each glass with a wedge of lime. Roll the rim in the sugar and salt mixture. To each glass, pour in an ounce or two of tequila, an ounce of Cointreau and then top with the pineapple mix; stir until combined and serve!
Yield: 4 cocktails
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.