Grilled Pineapple Margarita
Difficulty: 1/5
Prep Time: 5 mins
Cook Time: 8 mins
Serves: 2
This Grilled Pineapple Margarita is an indulgent, ultra-refreshing cocktail perfect for starting up the grill in style. Made with fresh citrus juice, premium tequila, and sweet Triple Sec, this elevated margarita is served with caramelised grilled pineapple and finished with delicate edible pansies for a truly luxurious presentation.
The combination of smoky grilled fruit, bright citrus, and sweet liqueur makes this the ultimate BBQ cocktail for warm-weather entertaining or special occasions.
Ingredients
2 pineapple rings (½-inch thick), reserve 2 pineapple leaves for garnish
2 lime wedges, with a small notch cut for glass rim
1 tbsp kosher salt
1 tbsp white sugar
1 oz fresh lime juice
1 oz fresh lemon juice
2 oz tequila (or mezcal for a smoky twist)
1 oz Triple Sec
Alternatively: Cointreau or Grand Marnier for a brighter citrus profile
Instructions
Step 1: Grill the Pineapple
Preheat your gas, charcoal, or pellet grill to medium-high heat (400–500°F / 200–260°C).
Lightly oil the grill grates to prevent sticking.
Grill pineapple rings using a perfect grill-mark technique, turning every 1½–2 minutes.
Cook for a total of 6–8 minutes, until caramelised and lightly charred.
Transfer to a cutting board and cut into quartered wedges.
Add a small notch at the base of each piece so it can rest on the rim of a glass.
Step 2: Prepare the Glasses
Mix kosher salt and sugar together in a shallow dish.
Run a lime wedge around the rim of each glass.
Dip the rims into the salt-sugar mixture until evenly coated.
Fill each glass with ice and add a pineapple leaf for garnish and aroma.
Step 3: Mix the Margarita
In a cocktail shaker, combine:
Tequila
Triple Sec
Lime juice
Lemon juice
Fill with ice and shake vigorously until well chilled.
Strain evenly into prepared glasses over fresh ice.
Step 4: Garnish and Serve
Top each margarita with grilled pineapple wedges.
Add lime wedges to the rim.
Finish with edible pansies for a vibrant, decorative touch.
Serve immediately while cold and refreshing.
