My Pineapple Jalapeño Margaritas pack a punch in the best way possible. Vibrant pineapple juice is paired with a spicy jalapeño simple syrup, which are shaken together with a high-quality tequila blanco. This cocktail is perfect for any fiesta you plan to serve it at. It comes together so easily, it should be considered dangerous. I mean, you can make and drink tons of the stuff before you realize what you’ve done. Ask me how I know.
What You’ll Use to Make Pineapple Jalapeño Margaritas
The ingredients list for this cocktail is insanely simple. Canned- not fresh- pineapple juice, a good quality tequila blanco, fresh jalapeños, sugar, and water. That’s it.
Since we have booze to drink, let’s get started!
Make the Jalapeño Simple Syrup
First, you should make the jalapeño simple syrup. Because we’re cooking it, you will need to give it time to cool down before you add it to the cocktail.
In a saucepan, bring the sliced jalapeños, water, and sugar to a boil. Stir the mixture while it’s heating to encourage the sugar to dissolve. Once it comes to a boil, turn the stove off and leave the syrup to cool completely (on or off the stove, it doesn’t matter).
This cooldown period (at least 10 minutes) also allows the jalapeño flavor to infuse into that syrup. As a result, the final syrup is something funky. It’s spicy, but the sweetness confuses the hell outta you in the best way possible.
After the simple syrup has had time to steep and has cooled completely, pour it into a jar through a small sieve. The sieve will catch the jalapeño slices and any rogue seeds.
Here’s a free recipe: if you have a food dehydrator, take those sweetened jalapeño slices and dehydrate them completely. Talk about candy on another level!! You can also stir these reserved jalapeño slices into a BBQ sauce or into baked beans!
Save this simple syrup in a jar or bottle that has a tight-fitting lid. It’s best if you store it in the fridge as that sugar will want to grow something funky and fizzy if it’s kept at room temperature.
Use Canned Pineapple Juice for the Right Flavor
While I’m a stickler for using the freshest ingredients, I also realize that flavor is paramount in my recipes. I’ve tried to make this pineapple jalapeño margarita with fresh pineapple juice, but I came up with very inconsistent results. The sweeter the pineapple is, the worse the cocktail will taste. Weird, I know.
Consequently, I’ve taken to only making this margarita with canned pineapple juice. Not only is it convenient- I can store it on the shelf and whip up this cocktail whenever I have a craving- it’s consistent. Canned pineapple juice always tastes the same.
So, pour your canned pineapple juice into a cocktail shaker that’s filled halfway with ice.
Spice up the Margarita with the Jalapeño Syrup
Add that cooled jalapeño simple syrup to the cocktail shaker, to taste. I usually go the full monty because I want my tastebuds to hate me for all of ten seconds. If you’re not too keen on spice, use the minimum amount called for in the recipe.
Use a Good Tequila
I know, I know. I’m always harping on how you should only use a good, quality tequila. This recipe will be no exception. We pay bills, y’all. Taxes, especially, warrant alcohol. We were just stuck in our homes… with our offspring! We deserve good liquor.
I’m using (and recommend) a 100% blue agave tequila. Tequila mixto is one that I avoid at all costs, even if I’m mixing tequila. I talk about the difference between the two types of tequila more in detail here. That said, if a mixto is all you have, feel free to use it. Añejo tequila would also taste delightful in this drink.
Add the tequila to the cocktail shaker with all of its friends.
Cap the shaker and shake everything together vigorously. When the cocktail shaker frosts over, it’s chilled enough to pour.
Pour the Pineapple Jalapeño Margaritas
I picked up these cute, little coupe glasses a while back and thought they’d be beautimus to serve these pineapple jalapeño dandies in. I was right because I know all the cocktail things.
Strain your pineapple jalapeño margarita cocktail into the glasses. This recipe makes enough for two responsible portions. I know because I made, like, three more batches to be sure.
Garnish the Jalapeño Margaritas
As you can see, I was the top of my Garde Manger (fancy salad and garnish) class in culinary school. I whittled these garnishes out of the leaves of a fresh pineapple. Don’t bother with them unless you really care about garnishes. Do slice another jalapeño and toss it into the glass. If you’re serving this at a party, this is helpful because it lets people know to expect a kick of spice.
Virgin? Why, Yes!
This pineapple jalapeño margarita can be made virgin. My kids are the weird teenagers who actually like this type of beverage. I just doubled the batch and left out the tequila to make enough for a cup (each) of their mocktail. They loved it.
Enjoy your Pineapple Jalapeño Margaritas Responsibly
As you can see, these margaritas are easy to whip up. If you are hosting a cocktail party, make these pitcher drinks by quadrupling the recipe. Serve it from a pitcher with the garnishes on the side. Salting the rim of the glasses is also a good idea if you want that contrast of salty.
Remember to enjoy your booze responsibly. I want you here to hang out with me, after all.
Be sure to pin this recipe to your cocktail boards and share far and wide.
Pineapple Jalapeño Margaritaat Sense & Edibility
- cocktail shaker
- small sieve
Jalapeño Simple Syrup
- 2 medium jalapeño peppers sliced
- 1 cup granulated sugar
- 1 cup water
To Make the Pineapple Jalapeño Margarita
- 1 cup ice
- 6 ounces pineapple juice
- 1-2 tablespoons jalapeño simple syrup
- 1/4 cup tequila blanco
- 2 pineapple leaves
- 2 jalapeño slices
- salt for rimming glasses
Make the Jalapeño Simple Syrup (up to a week ahead)
- In a saucepan, bring the sliced jalapeños, water, and sugar to a boil. Stir the mixture while it's heating to dissolve the sugar crystals. When it comes to a boil, turn the stove off and leave the syrup to cool completely- on or off the stove- for at least 10 minutes.
- After the simple syrup has had time to steep and has cooled completely, pour it into a jar through a small sieve. Discard the jalapeño slices and seeds.
- Store the simple syrup in a jar or bottle that has a tight-fitting lid. It's best kept in the fridge for up to a week.
Make the Pineapple Jalapeño Margarita
- Fill a cocktail shaker halfway with ice. Pour the canned pineapple juice into the shaker.Add 1-2 tablespoons of the cooled jalapeño simple syrup to the cocktail shaker, or to taste. The more syrup you use, the spicier and sweeter the margarita will be.
- Add the tequila to the cocktail shaker. Cap the shaker and shake vigorously. When the cocktail shaker frosts over, it's chilled enough to pour.
- Strain the pineapple jalapeño margarita cocktail into cocktail glasses. Garnish as desired and enjoy responsibly.
4 cups ice
2 1/2 cups pineapple juice
1/2-1 cup jalapeño simple syrup
1 cup tequila blanco
- combine and mix as above.
1 cup ice
1 1/2 cups pineapple juice
1-2 tablespoons jalapeño simple syrup
- combine and shake as instructed.