Joy the Baker

Frozen Pineapple Jalapeno Margaritas

by 19 Comments

Hey friends I think you went and celebrated the 4th of July without me this weekend. 

I wasn’t there. I was very late to the party… in fact I didn’t make it at all.  

I thought we were all being normal and celebrating on the actual 4th until I returned to my hotel after the longest and hottest Dallas Texas weekend work day to find literally (not literally) everyone at the pool in their bikinis and espadrilles (sos) having what seemed to be either the time of their lives or the time of their lives faked enough for Instagram.  Either way I ate popcorn in on my hotel bed alone trying to talk myself into a shower while listening to the party downstairs. 

All of this to say… well done. Way to summer.  

I’m here a little late, but hopefully not too too late with a party margarita for you and us. 

And also… bikinis and heels. Is that a thing still because I think I unsubscribed from that about 12 years ago. I dunno… what do I know.

So the thing about home margaritas is that you’re at home and likely there’s no one to bring you barrels full of corn chips and guacamole.  You’re going to have to plan ahead for success.  Since you’re making an entire pitcher and margaritas, might as well invite some friends to join (and obviously – request that they bring chips and salsa and maybe burritos). 

Here’s what you’ll want to make these margaritas just right:

•  frozen pineapple chunks – either pineapple you’ve peeled and sliced yourself and frozen (GO YOU!) or store bought frozen pineapple chunks (I feel like organic is best and really quite fine).  

•  lime juice – a lot of it and always freshly juiced from real limes.  We’re worth it. 

•  silver tequila and triple sec orange liqueur

•  fresh orange juice

•  coarsely chopped fresh jalapeño, seeds removed and discarded.  The jalapeño, even without the seeds, will add a bit of heat.  I added the whole jalapeño because I like things spicy but half of a jalapeño would be just perfect! 

•  a salty sweet mixture to rim the glasses:  coarse salt, granulated sugar, and chili lime powder I found at Trader Joes. 

Ok ok frozen things first:  

a few cups of ice cubes + a pound of frozen pineapple chunks.  

The frozen pineapple will make the margaritas extra smooth (frozen fruits blend smoother believe it or not), and surprisingly creamy.  

I added a whole jalapeño (without those extra spicy seeds).  The jalapeño itself holds plenty of spice so half of a jalapeño will do just fine to add enough pleasing heat. 

All the liquids:  just under half a cup of fresh lime juice + just under half a cup of (YAY!) silver tequila + triple sec and orange juice.  

Plenty of sweetness comes from the pineapple, triple sec and orange juice.  The jalapeño adds a nice spice balance. 

Mmmmkay, you ready? 

I have one too many stories about the time a blender lid came off the blender MID-BLEND and listen… I don’t need any more stories so now I always have my hand on top of the blender lid. 

You just neeeever know. 

Blended to smooth and then get to the glasswork. 

I rimmed each glass with a combination of coarse salt, granulated sugar, and a chili lime spice.  

Salty, sweet, spicy it’s everything! 

Smooth and pourable and inherently on that frozen margarita time clock because it’s summer and we’re all melting… each and every one of us, margaritas included. 

It’s bright and spicy. Fresh and homemade which means rustle up a batch of homemade guacamole or a few fish tacos and call it a festive summer time!

I’d also like to add that these margaritas would be equally delicious made with frozen strawberries or frozen mangos. The trick is to keep the fruit frozen before blending. Listen… it’s obviously like rocket science, but just a little bit easier and more delicious. 

Print
Frozen Pineapple Jalapeno Margaritas

Ingredients

  • 2 tablespoons coarse salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon chili lime powder
  • lime wedges or circles for garnish
  • 2 heaping cups of ice cubes
  • 1 pound (16 ounces) frozen pineapple chunks
  • half of a whole jalapeno, de-seeded and coarsely diced
  • 3/4 cup fresh lime juice
  • 3/4 cup silver tequila
  • 1/4 cup triple sec orange liqueur
  • 1/4 cup orange juice

Instructions

  1. First combine the salty rim topping. In a small bowl toss together salt, sugar, and chili lime powder. To rim the glasses, use a lime wedge to moisten the rim of each glass. Dip the dampened rim of each glass into the salty mixture just before you're going to fill the glasses with margarita.
  2. To make the margarita, in a strong blender combine ice cubes, frozen pineapple chunks, as much jalapeño as you feel comfortable with followed by lime juice, tequila, triple sec, and orange juice.
  3. Blend to smooth, very smooth.
  4. Immediately pour into prepared glasses, garnish with lime wedges or circles and enjoy every bit.
  5. Serves 4 generously, 6 slightly less generously
https://joythebaker.com/2018/07/frozen-pineapple-jalapeno-margaritas/

Reader Interactions

Comments

  1. You had me guffawing at heels and bikinis!! I grew up at a touristy beach town, and remember summers of swimming, beaching, canoeing/kayaking, etc etc etc. I’ve always been perplexed by completely unreasonable swimwear. You know the stuff: will come off at the slightest wave, would result in absurd tan lines, fabric so flimsy it might as well be see through. I was always like, “Where are people weeeaaring this stuff?? It should NOT be called swimwear because it is NOT made for any kind of swim activity!” Two years ago, for a friend’s birthday, I went to one of those crazy Vegas rooftop pool parties and now I get it. That’s where people wear those bathing suits! It sounds like they’re worn at your Houston Hotel too! hahahahaha

    Reply

    • Made these tonight and OMG. Most delicious margarita ever. Will definitely be rocking these again… especially now that I have all this tequila and ice!

      Reply

  2. The drinks look amazing. I love your description of the party at your hotel. Heels and bikinis! Now there’s a visual!
    I might try these in a non-iced version too. We’re about to enter a week of rainy weather and these might be necessary.

    Reply

  7. I’m always surprised when I see people in bikinis and heels IRL because I thought that that was something only for, I dunno, MTV? But then I grew up and saw it in the real world and looked down at my normal-person flip flops and realized I was really glad to be me. Heels are hell on a good day and poolside? Disaster. Happy 4th!

    Reply

  8. Joy, I made these to take to a pool party today and they were delicious! Everyone especially liked the jalapeño addition!. Thanks!

    Reply

  13. Oh, wow. My husband LOVES margaritas and also LOVES pineapple. Must do this today.
    We are going to have a big Mexican fiesta in honor of July 4. My favorite American food.

    Reply

  15. Hi Joy, First of all i want to tell you that I’m your biggest fast. I’m from Malaysia. Been reading your blog since 2009 ! I love how you relate life and cooking. It’s very interesting to read ! The pictures that you show was amazing, May I know what camera you’re using to take picture ? also how do you get the idea to relate life with cooking ? thanks ! <3

    Reply

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