Pineapple Cilantro Lime Margarita Recipes

Steps:

• Wet the rim of 4 short glasses and dip in a mixture of 2 tablespoons coarse salt and 1 1/2 teaspoons chili powder. Fill a cocktail shaker two-thirds of the way with ice. Add 1 cup tequila, 1 cup pineapple juice, 1/2 cup fresh lime juice and 11/2 tablespoons agave nectar. Shake well, then strain into the glasses.
• Photograph my Andrew Mccaul

Steps:

• Combine the lime juice, tequila, Triple Sec, and pineapple juice. Fill a cocktail shaker 1/2-way with ice and fill 2/3 full with the margarita mixture. Shake for 30 seconds and pour into glasses. Decorate with fresh pineapple slices and serve ice cold.

Steps:

• Combine the pineapple juice, pineapple, chile and tequila in a blender and blend until smooth. Serve over ice in a tall glass. Garnish with a pineapple wedge and serve.

Steps:

• Combine the salt and 1 teaspoon of the ground chipotle in a small shallow dish. Dip the rims of four margarita glasses in water, then coat in the chipotle salt. Set aside.
• In a blender, combine the pineapple chunks, lime juice, tequila, triple sec and the remaining teaspoon ground chipotle. Add 1 tablespoon of the agave and blend until smooth. Taste and adjust the sweetness with more agave, as needed. Pour into a pitcher.
• Add ice to the rimmed glasses and pour the margarita mixture over. Serve garnished with pineapple chunks and lemon wedges.

Steps:

• Combine the tequila, agave, pineapple, cilantro and chile pepper in a large shaker; muddle with the end of a wooden spoon.
• Add the pineapple juice, lime juice and triple sec to the shaker and fill with ice. Cover and shake vigorously for 15 seconds. Strain into 2 rocks glasses filled with ice. (Rim the glasses with salt, if desired.) Garnish with the pineapple wedges and more chile pepper.

Steps:

• Soak pineapple in tequila, if desired.
• Add pineapple chunks, cilantro leaves and ice to pitcher.
• Add lemon, lime and pineapple juices and stir.
• Add tequila and triple sec.
• Stir or shake for 60 seconds.
• Sugar rims of glass if desired, use lime juice or pineapple juice to wet the rim for extra flavor.
• Serve into glasses, over ice if desired.
• Drink immediately and enjoy!

Steps:

• Combine first 4 ingredients in a 4-cup measuring cup.
• FOR BLENDED MARGARITAS: Fill blender halfway with ice cubes.
• Add half of margarita mixture.
• Blend until mixture is thick and icy.
• Divide between two glasses.
• Repeat with more ice cubes and remaining margarita mixture.
• FOR MARGARITAS ON THE ROCKS: Fill four glasses with ice cubes.
• Divide margarita mixture among glasses and serve.
• DO-AHEAD TIP: Margarita mixture can be made up to 8 hours ahead and prior to being blended with ice.
• Cover and refrigerate.

Steps:

• Rub rim of margarita glass with lime wedge and dip in granulated sugar.
• Process tequila, triple sec, pineapple juice, lime juice, sweet and sour mix, pineapple chunks, and crushed ice in a blender until smooth.
• Pour into a margarita glass.
• Garnish with a speared pineapple chunk and cherry, if desired.

Steps:

• Place first 5 ingredients in a cocktail shaker.
• Add ice; shake vigorously until blended. Strain into margarita glasses.

Steps:

• Rim the top of a tall glass by dipping it first in pineapple juice, then in chili powder.
• In the blender, add the ice, tequila, sour mix, orange liqueur, pineapple, pineapple juice, lime juic,e and chili powder.
• Serve and garnish with a pineapple slice.
• Enjoy!

Steps:

• Peel and core pineapple, cut into 2 inch chunks.
• Puree in food processor with steel blade until smooth and foamy (1 minute).
• Strain into shaker or pitcher, saving ½ c juice.
• Add lemon, lime, and pineapple juices.
• Add tequila, triple sec, and 1 cup crushed ice.
• Stir or shake thoroughly, 20 to 60 seconds.
• Divide 1 cup ice into sugared glasses, pour mix over.
• Serve immediately.