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.