Grilled Pineapple Margarita
From “Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens,” by Pati Jinich. Serves 6. Ingredients Safflower oil for grill 1 pineapple, peeled and cored, sliced into
½-inch thick rings 1 jalapeño, diced and seeded ¼ cup chopped cilantro ¼ cup packed dark brown sugar 3 cups pineapple juice 1 cup white tequila ¾ cup fresh lime juice ½ cup agave or simple syrup 2 tablespoons kosher salt 2 tablespoons Mexican red chile powder, such
as piquin 1 lime, cut into wedges Directions
Prepare a medium-hot fire in a grill. Brush grill with oil, place the pineapple on it and cook, flipping once, until charred on both sides. Set aside to cool.
In a large pitcher, combine the jalapeño, cilantro and 2 tablespoons of brown sugar. Using a muddler, grind the ingredients. Chop all but 2 of the pineapple slices (set these aside for garnish) into 1-inch pieces and muddle with the jalapeño mix.
Add the pineapple juice, tequila, lime juice, agave or simple syrup and stir well to combine. Let sit for at least 10 minutes.
Cut the reserved pineapple slices into small wedges for garnish. Combine the remaining sugar, salt and chile powder on a small plate. Fill a saucer with water and dip rims of margarita glasses to moisten. Or rub with a lime wedge, then dip into chile mixture. Fill each glass with margarita mix, making sure to include some muddled pineapple, chile and cilantro. Garnish each one with a pineapple wedge.