Spicy Pineapple Frozen Margarita
Sweet frozen pineapple meets fresh jalapeño and tequila in a frozen margarita with a slow, friendly heat.
- 5 min prep
- 2 drinks
- Rocks glass
Pineapple and chile are a classic pairing for a reason: the fruit's sugar tames the heat, and the heat keeps the sweetness from getting cloying. This one starts mild, and you can dial it up with more pepper.
Blending the jalapeño with the liquid first spreads its heat evenly, so nobody gets a surprise chunk of pepper.
Spicy Pineapple Frozen Margarita
Ingredients (2 drinks)
- 3 oz blanco tequila
- 1 oz orange liqueur
- 1½ oz fresh lime juice
- 2 oz pineapple juice
- 2–3 thin jalapeño slices, seeds removed
- 1½ cups frozen pineapple chunks
- 1½ cups ice cubes
Instructions
- Blend the tequila, orange liqueur, lime juice, pineapple juice and jalapeño for 10 seconds.
- Add the frozen pineapple and ice.
- Blend on high for 40–50 seconds until smooth.
- Taste for heat and blend in another slice of jalapeño if you want more kick.
- Pour into chili-salt-rimmed glasses.
Garnish: Pineapple wedge, jalapeño coin and a chili-salt rim
Glass: Rocks glass
Tips for the best texture
- Keep the seeds and ribs in for serious heat; remove them for a gentle warmth.
- For a party, infuse the tequila with jalapeño for 30 minutes ahead of time and strain.
Try a twist
Skip the jalapeño and add 1 oz cream of coconut for a pineapple-coconut margarita.
Blender, frozen drink maker or slush machine?
These amounts are written for a standard countertop blender. In an ice-shaving frozen drink maker, put the ice in the hopper and the liquids and any fruit in the jar, then run a full cycle. In a home slush machine, which freezes the drink itself, leave out the ice, replace it with about 1 cup of cold water or juice, and pour the mixed liquid into the bowl.