Grilled pineapple is currently my very, very favorite thing on the planet. ‘Cause Lord knows, the soccer-hockey-basketball trifecta of worthless sports sure as hell isn’t. HOW IS IT NOT FOOTBALL SEASON YET?!

{I would just like to note that since posting this, I have now watched more soccer than in my seven previous lifetimes combined. And, well, I am a fan. BUT MY ORIGINAL JUDGY DISDAIN FOR BASKETBALL AND HOCKEY REMAINS.}

So I obsessively pour over NFL OTA reports from bloggers who think they know more about football than I think I know about good margaritas. And I obsessively try to work grilled pineapple into anything and everything. Like margaritas.

A tart, fresh lime margarita really doesn’t need anything to make it better, but there’s nothing stopping you from blending it with a leftover slice of grilled, caramelized pineapple.

Fruity, summery, and with just the slightly hint of char and smoke from the grill. You could do a lot worse in your search for a signature summer cocktail. But you can’t do much better.

Unless you’re a cilantro fiend like me. And then you’ll probably adore the next margarita even more.

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Grilled Pineapple Margarita

A tart, fresh lime margarita blended with grilled, caramelized pineapple.

Ingredients

• 4.5 oz silver tequila
• 12 oz homemade margarita mix
• 3 oz orange liqueur
• 2 Tbsp juices from grilled pineapple*
• 1 1-inch thick slice of grilled fresh pineapple, plus more for garnish*
• Crushed ice
• Salt for rim (optional)
• * The pineapple should be grilled and chilled so plan ahead. If you aren't using a slice of leftover, already-chilled pineapple, give yourself an extra hour in prep time.

Instructions

1. To grill a pineapple, remove the husk, slice into ~1-inch thick rings, and place on a preheated grill.
2. Cook ~4-5 minutes each side until nicely caramelized.
3. Transfer the pineapple (and all accumulated juices) to a bowl and place in the fridge until cold.
4. Add the tequila, margarita mix, liqueur, the pineapple juice from the bowl, and a slice of grilled pineapple to a blender.
5. Blend on high for ~1 minutes until smooth.
6. (You can strain here if light pulp bothers you - I did not.)
7. Pour over crushed ice and garnish with small chunks of grilled pineapple, if desired.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes