Mix the chile-lime seasoning with the salt and sugar on a small plate. Run the lime wedge around the rim of a margarita glass, then dip the glass into the mixture to coat the rim. Fill with ice and set aside.
In a cocktail shaker or pint glass, add 6 quartered grilled pineapple pieces and 6 grilled jalapeno rings. Muddle hard.
Fill the shaker two-thirds of the way with ice, then add the tequila, pineapple juice, lime juice and agave. Cap the shaker and shake vigorously for 15 to 20 seconds.
Strain the contents into the prepared margarita glass.
Place half a grilled jalapeno piece and half a grilled pineapple piece in the cocktail and serve.
Ingredients
2 tbsp. Chile-lime seasoning
2 tbsp. West Creek® kosher salt
3 tsp. West Creek® Sugar, Granulated
2 wedges ea. Peak Fresh Produce® Lime(s)
Grilled Pineapple
Grilled Jalapenos
4 oz. Tequila Blanco
6 oz. Rejuv® Pineapple Juice
2 oz. Ascend® Juice, Lime
2 oz. agave nectar
Grilled Pineapple
Directions
Preheat a grill over medium-high heat.
Cut the pineapple into 1/2-inch-thick round slices (at least 8 pieces). Grill until well charred and marked, approximately 90 seconds per side. Cut two-thirds of the pineapple rounds into quarters. Cut the remaining pineapple rounds into halves for garnish.
Ingredients
2 Pineapple
Grilled Jalapenos
Directions
Preheat a grill to medium-high heat.
Grill the whole jalapenos until well-marked, approximately 90 seconds per side. Cut 2 jalapenos into rings. Cut the other 2 lengthwise, leaving stems attached, and remove the seeds. Use the halves for garnish.
