This delicious pineapple jalapeno margarita recipe is a great cocktail for taco night or a backyard happy hour! Fresh pineapple and lime juices complement a spicy jalapeno infused tequila that takes just a few minutes to make.
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Happy Friday, Veg World! After posting several Mexican-inspired recipes on the blog this week, it’s only fitting that I cap it off with a homemade pineapple jalapeno margarita.
As you probably can imagine, it’s not always easy to come up with ways to include vegetables in cocktails. But I still like to try every now and then (see my Blended Cucumber Gin Cocktail and Prosecco and Carrot Juice Cocktails for example).
While updating my recipe for BBQ Pineapple Jalapeno Pizza on Pita, I was reminded how much I enjoy the sweet and spicy pineapple + jalapeno combo. This reminder, coupled with my newfound interest in making cocktails at home while we avoid going to bars, led to me experimenting with a homemade margarita.
I’m pleased to say that this cocktail turned out delicious! It has only five ingredients and takes just a few minutes to make. I highly recommend making yourself one after work today!
How to Make a Pineapple Jalapeno Margarita
- Run a lime wedge around the rims of each glass. Dip the glasses into a pile of salt on a plate. Fill them with ice and set aside.
- In a cocktail shaker, muddle the jalapeno slices and lime juice together for about 30 to 45 seconds. The longer you muddle (and the more jalapeno you use), the spicier the drink will be. Add the pineapple juice and tequila. Put the top on the shaker, shake well, and pour the drink into the glasses.
To make the drink spicier, use more jalapeno slices (but be careful; a little bit goes a long way here!). For a sweeter margarita, add a squeeze of honey or agave. I like to use 100% pineapple juice without any added sugar and then add my own sweetener if needed.
- I really like using this cocktail shaker. If you don’t have one, you can muddle the jalapeno and lime juice in a measuring cup, add the rest of the ingredients, stir, and then pour it through a fine mesh sieve into a glass.
- To muddle the jalapeno and lime juice, you can use this kind of cocktail muddler. However, the bottom of a wooden spoon or ice cream scooper works just as well.
- These are the margarita glasses that I have, and I really like them! They’re heavy and therefore not fragile/at a high risk of breaking. Perfect for enjoying a cocktail on the patio!
Wondering what to serve with this pineapple jalapeno margarita? Try the Ancho Chile Black Bean Sweet Potato Tacos, Fajita Veggies, Chicken Fajita Bowl, Veggie-Loaded Slow Cooker Shredded Mexican Chicken, or Spinach Basil Pesto Quesadillas.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Pineapple Jalapeno Margarita
- Spread out a handful of kosher salt on a plate. Run a lime wedge around the rim of two margarita or lowball glasses several times. Place each glass upside down on the plate with salt, and twist to coat the rim with salt. Fill with ice and set aside.
- Muddle the juice of a lime and jalapeno slices for 30 to 45 seconds in the bottom of a cocktail shaker. Use a cocktail muddler or the bottom of a wooden spoon or ice cream scooper. Add the pineapple juice and tequila to the shaker, cover, and shake for 15 to 20 seconds. Pour the drink through the strainer on the shaker into the glasses. Garnish with lime wedges and jalapeno slices if desired. Enjoy!
- Even though it doesn’t seem like a lot of jalapeno, the drinks are spicy. Be wary of how much jalapeno you use depending on your spice preference. The longer you muddle the jalapeno, the spicier the drink will be.
- For a sweeter drink, add a squeeze of agave nectar or honey before shaking the cocktails.
- If you don’t have a cocktail shaker, you can muddle the jalapeno and lime juice in a measuring cup, add the rest of the ingredients, stir, and then pour it through a fine mesh sieve into a glass.
- As you enjoy the cocktail, you may have to stir it from time to time.
- These are best enjoyed right away, but you could triple the recipe to make a pitcher that would serve about 6 people. If you do this, I recommend doing so a couple hours in advance, covering the pitcher, and keeping it in the fridge until it’s time to serve the drinks. Wait to add the tequila until this time.
- The sodium content in the nutrition facts will vary based on how much salt you consume.
Happy Friday! – Lizzie