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Spicy Pineapple Margarita

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  • Prep 5 min
  • Total 20 min
  • Servings 1
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It's the perfect cocktail trifecta: sweet, spicy, and a little bit salty!
by: Michelle Palm
Updated Oct 6, 2014
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  • 3 slices fresh jalapeño pepper (about 1/4 inch thick each) plus additional slice for garnish, if desired
  • 2 oz tequila (I prefer agave tequila in this drink)
  • 2 oz lime juice
  • 2 oz Triple Sec
  • 2 1/2 oz pineapple juice
  • Salt and cayenne pepper for glass rim, if desired
  • Ice, cocktail shaker, and a wooden spoon (for muddling the pepper)


  • 1
    Rim the glasses with coarse salt and cayenne pepper, if desired. Quantities aren't super important here, but you really won't need much cayenne. A shake or two is enough for about 1/4 cup of salt. Dip the glass rims in water, lightly shake to remove any excess, and dip into the salt mixture. Set aside.
  • 2
    Add the jalapeño pepper slices and tequila to the cocktail glass. Muddle with wooden spoon and set aside for 15 minutes or so (to allow the pepper flavor to absorb into the liquor).
  • 3
    Fill cocktail shaker about halfway full with ice. Add the lime juice, Triple Sec and pineapple juice. Shake vigorously for 20 to 30 seconds.
  • 4
    Strain into glass. Garnish with a thin slice of jalapeño pepper, if desired.
  • 5

Nutrition Information

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More About This Recipe

  • The perfect cocktail trifecta, as far as I’m concerned, is a mix of salty, spicy and sweet.

    This Spicy Pineapple Margarita fulfills every aspect. And, because it’s January and I’m in healthy-pants mode, I’m pleased that the pineapple is so naturally sweet that no simple syrup is needed!

    The heat in this cocktail comes from fresh jalapeno pepper. The nice thing is that the heat level is fully customizable.  Want less heat?  Use fewer jalapeno slices. If “en fuego” is more your style, load up that cocktail glass with jalapeno or consider graduating to a more aggressive pepper! (Whatever your choice of spice level, I offer you an important safety tip: Wash your hands immediately after handling the peppers!  If pepper juice gets in your eyes, it BURNS. And, yes, I did this.  And, yes, I uttered a few unladylike phrases when I did.)

    The infusion is super quick and easy. Just pour the tequila into your cocktail shaker, add the jalapeno, and crush it a bit with your handy cocktail muddler or wooden spoon. (Try to remove the seeds from the pepper before muddling. The seeds are really spicy, and can be missed by the cocktail strainer.) I’ve misplaced my muddler, so am going the spoon route. You don’t have to go crazy, just press enough that the pepper will release its spicy goodness.

    Let’s talk tequila for a minute. I love agave tequila in this recipe. Gold tequila always tastes a little more earthy and intense to me, and with the pineapple, the agave is a bit crisper. But gold tequila will work as well. If that’s what you have on hand, go for it!

    Fill the cocktail shaker about halfway with ice, add the rest of the ingredients and shake and strain into your cocktail glass. Garnish with a thin slice of pepper.

    Oh! Regarding rimming the glasses. Optional, of course, but I like to rim mine with the classic coarse salt and with a few shakes of cayenne added. Just dip the rim of the glass in water, shake gently to remove any excess, and dip into your salt mixture.

    Hope you enjoy!

    XO Michelle
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