This Pineapple Jalapeno Margarita is all sunshine with a little sass. Sweet pineapple brings the tropical vibes, while jalapeno adds just a whisper of intrigue – more flavor than fire. It’s the perfect sip for poolside lounging, backyard BBQs, or sunset happy hours. If on the rocks jalapeno pineapple margaritas aren’t your thing, throw it all in a blender to make a slushy version – the choice is yours.
What I Love About These Pineapple Jalapeno Margaritas
Margaritas are definitely one of my go to cocktails. And the classic lime margarita never goes amiss at my house, but I do like to change things up from time to time and this Pineapple Jalapeno Margarita on the rocks does just that.
- Sweet + Spicy Flavor Combo – The juicy sweetness of pineapple paired with the kick of jalapeño creates a bold, balanced flavor that’s exciting and refreshing.
- Tropical Vibes – Pineapple instantly gives off a summery, vacation-like feel, perfect for warm-weather sipping.
- Customizable Heat – You can control the spice level easily by adding more or less jalapeño.
- Eye-Pleasing Presentation – The golden pineapple and green jalapeño slices make for a beautiful looking drink – especially with a sugar-salt-chili rim!
- Perfect for Summer Hosting – These margaritas are a hit at BBQs, pool parties, taco nights, and patio gatherings.
- Easy to Batch for a Crowd – Make a pitcher ahead of time so you’re not stuck mixing drinks during the party.
- Pairs Well with Food – The sweet-spicy combo complements grilled meats, Mexican dishes, chips and guac, and even fruit-forward appies.
- A Conversation Starter – It’s not your typical margarita.
- Refreshing with a Twist – It cools you down while giving a little kick, making it fun and flavorful without being overly strong.
EQUIPMENT NEEDED
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- A bartending set with all the basics you need to make this cocktail – jigger, and shaker.
- Low ball glasses or small non-stemmed wine glasses
INGREDIENTS
Pineapple Juice – The base flavor for the drink.
Lime Juice – Adds a bit of sour to the drink – nothing beats fresh limes.
Tequilla – It’s not a margarita without tequila. A clear unaged tequila is usually best. You can use an aged tequila (called reposado) which has a golden hue, but I usually reserve those tequilas for sipping.
Cointreau – Is an orange flavored liqueur adding more citrus flavor to the drink as well as some sweetness. Can be replaced with Triple Sec if you don’t have, or even another orange liqueur like Grand Marnier (which is sweeter, so you may have to adjust for sweetness).
Agave Syrup – a sweetener for the cocktail as well as used to rim the glass for the tajin to stick to.
Jalapeno – I don’t find it adds too much in the way of heat, more a subtle “je ne sais quoi”, or maybe more fitting to use Spanish “un no sé qué”
Tajin and sugar – A margarita loves a salted rim. This rim is a little special in that tajin adds a salty lime flavor that is mixed with sugar to really round out the cocktail.
Garnish – Pineapple wedge, lime wheel, jalapeno slices, are all good options
HOW TO MAKE A PINEAPPLE JALAPENO MARGARITA
On a small plate pour out about 1 tbsp of agave syrup and rotate the plate around to form a thin puddle of syrup that has a diameter at least as big as your margarita glasses – see notes. Set aside.
In another small plate, pour out roughly a tablespoon of tajin and about ½ a tablespoon of white sugar and mix together. Tap the edges of the plate to make a uniform layer of tajin-sugar and set aside.
Prepare two lowball glasses or non-stemmed wine glasses by turning the glass upside down and dipping the rim into the thin layer of agave syrup on a plate. Lift the glass out vertically being mindful to keep the agave rim uniform around the glass and then place the moistened rim into the Tajin-sugar mixture. Pull the glass up and out of the Tajin and set aside right side up.
In a cocktail shaker add 3-6 seedless jalapeno sliced rounds into a cocktail shaker – see notes. Gently muddle for a few seconds to help release the juices. The more jalapenos you use, the more jalapeno flavor and spice the drinks will have.
Into the cocktail shaker pour in the pineapple juice, lime juice, tequila, Cointreau, and agave nectar. Add 4-5 ice cubes, put the lid on and shake for 15 seconds.
Fill the two prepared margarita glasses with fresh ice, and strain the pineapple jalapeno margarita evenly into them. Garnish with a pineapple wedge and jalapeno rounds.
Serve and enjoy, Salud!
WHAT TO SERVE WITH PINEAPPLE JALAPENO MARGARITAS
Pineapple jalapeno margaritas pair perfectly with fresh, vibrant bites that complement their tropical tang. Think zesty air fryer shrimp, bang bang chicken skewers, or salty tortilla chips with guacamole and salsa. For something heartier, try Portuguese chicken with a lemony garlic zing. Margaritas also great with a summer salad like my peach burrata salad to cool things down. These bold, summery flavors bring out the best in the drink – and turn any gathering into a mini fiesta.
NOTES
- I like Tajin and sugar for rimming the glass, but you could also use just Tajin. If not adding sugar you could also moisten the rim of the glass with lime juice instead of agave nectar. And if you don’t like the tajin you can use the traditional salted rim – just lime juice and kosher salt. I’ve also seen people use a mixture of black pepper and sugar (2 tbsp sugar to 1 tbsp cracked black pepper). So many options to try – even a plain rim will work too!
- Jalapeno seeds can give a bitter taste, so I like to remove them before I add the jalapenos to the cocktail shaker or to the glasses.
- If you are out of Cointreau, you can replace it with Triple Sec or another orange sweet liqueur such as Patron Citronge, Grand Marnier (don’t add any sweetener if using), or Orange Curacao.
- Agave nectar is great for sweetening margaritas, but you could also use simple syrup if you have on hand or even a tablespoon of sugar if you are in a pinch. You may need to shake longer to get the sugar to dissolve.
- If On the Rocks Jalapeno Pineapple Margaritas aren’t your thing, you can also make this a slushy drink by blending it all in the blender, I would only add 1 or 2 jalapenos if that is the case as they will be blended up into the final drink.
FAQS
- Would this drink be considered a double or a single as written? If poured into two glasses, each serving contains 2 oz of liquor, which would typically be considered a double.
- Could I use jalapeno infused simple syrup or tequila? You certainly can if you already have some on hand. However, it’s not necessary to go to the trouble of making them, infusions take more time and often leave you with leftovers that might not get used.
- Could I use a chili pepper other than jalapeno? Yes, you can. Just keep in mind that jalapenos are relatively mild. If you substitute a hotter pepper, the drink will pack more heat, so adjust accordingly!
- Could I make a batch ahead of time? Absolutely! This recipe scales up easily for batching and can be stored in the fridge. Just wait to add ice until you’re ready to serve so it doesn’t get watered down. See the recipe card below for measurements to make two drinks or a batch of six.
- How can I store leftovers? If you have leftovers, remove any ice, cover the container with a lid or plastic wrap, and store in the fridge for up to 4 days. Give it a good stir before serving over fresh ice.
- What can I replace the agave nectar with if I don’t have? You could use a simple syrup or try my vanilla simple syrup for a little twist.
Pineapple Jalapeno Margarita
Equipment
- 1 muddler
- 1 jigger
- 1 cocktail shaker
- 2 cocktail picks (optional)
Ingredients
For 2 Drinks
- 2 tablespoons Tajin
- 1 tablespoon White sugar
- 1 Jalapeno
- 4 oz Pineapple juice
- 1 oz Lime juice freshly squeezed
- 3 oz Tequila blanco or plata preferred
- 1 oz Cointreau
- 1 ½ oz Agave nectar
For a Batch of 6 Drinks
- 1 ½ cups Pineapple juice
- ⅓ cup Lime juice freshly squeezed
- 1 cup Tequila
- ⅓ cup Cointreau
- 3 tablsepoons Agave Nectar
Instructions
- On a small plate pour out about 1 tbsp of agave syrup and rotate the plate around to form a thin puddle of syrup that has a diameter at least as big as your margarita glasses – see notes. Set aside.
- In another small plate, pour out roughly a tablespoon of tajin and about ½ a tablespoon of white sugar and mix together. Tap the edges of the plate to make a uniform layer of tajin-sugar and set aside.
- Prepare two lowball glasses or non-stemmed wine glasses by turning the glass upside down and dipping the rim into the thin layer of agave syrup on a plate. Lift the glass out vertically being mindful to keep the agave rim uniform around the glass and then place the moistened rim into the Tajin-sugar mixture. Pull the glass up and out of the Tajin and set aside right side up.
- In a cocktail shaker add 3-6 seedless jalapeno sliced rounds into a cocktail shaker – see notes. Gently muddle for a few seconds to help release the juices. The more jalapeno you use, the more jalapeno flavor and spice the drinks will have.
- Into the cocktail shaker pour in the pineapple juice, lime juice, tequila, Cointreau, and agave nectar. Add 4-5 ice cubes, put the lid on and shake for 15 seconds.
- Fill the two prepared margarita glasses with fresh ice, and strain the pineapple jalapeno margarita evenly into them. Garnish with a pineapple wedge and jalapeno rounds.
- Serve and enjoy, Salud!
Notes
- I like Tajin and sugar for rimming the glass, but you could also use just Tajin. If not adding sugar you could also moisten the rim of the glass with lime juice instead of agave nectar. And if you don’t like the tajin you can use the traditional salted rim of lime juice and kosher salt. I’ve also seen people use a mixture of black pepper and sugar (2 tbsp sugar to 1 tbsp cracked black pepper). So many options to try – even a plain rim will work too!
- Jalapeno seeds can give a bitter taste, so I like to remove them before I add the jalapenos to the cocktail shaker or to the glasses.
- If you are out of Cointreau, you can replace it with Triple Sec or another orange sweet liqueur such as Patron Citronge, Grand Marnier (don’t add any sweetener if using), or Orange Curacao.
- Agave nectar is great for sweetening margaritas, but you could also use simple syrup if you have on hand or even a tablespoon of sugar if you are in a pinch. You may need to shake longer to get the sugar to dissolve.
- If On the Rocks Jalapeno Pineapple Margaritas aren’t your thing, you can also make this a slushy drink by blending it all in the blender, I would only add 1 or 2 jalapenos if that is the case as they will be blended up into the final drink.
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If You Liked This Pineapple Jalapeno Margarita Recipe…
If you liked this recipe, please consider rating the recipe and leaving a comment below – I love to hear how people get on with my recipes and I truly make an effort to respond to everyone who takes the time to comment. Other recipes you might enjoy include:
This was so delicious! Refreshing and perfectly balanced flavors. Thank you so much for the great recipe.
I’m glad you enjoyed it. Such a great drink to enjoy in summer, or other times in the year when you want to reminisce about those warm summer days.
I love a drink that has a yin and yang flavor to it, and this one was amazing.
That’s a great way to describe it Stephanie. I’m happy to hear you enjoyed it!
WOW! Love this refreshing combination! Bookmarking this recipe 🙂
Can’t have too many margarita recipes in your arsenal 😜
Gave these a go at the weekend and they were a hit! Everyone loved them. Thanks for sharing the recipe.
I’m glad they were a success!