Pineapple Party Margaritas Recipes

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:

• 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 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:

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

Steps:

• Combine 1 1/2 ounces each reposado tequila and pineapple juice, 1 ounce thawed frozen passion fruit puree, 1/2 ounce orange-flavored liqueur (such as Cointreau) and 1/4 ounce each fresh lime juice and light agave syrup in a shaker with ice; shake to chill. Strain into a short glass filled with ice. Garnish with a pineapple wedge.

Steps:

• Preheat a grill to high heat.
• Grill the pineapple and chile on both sides until charred, 2 to 3 minutes per side. Let cool.
• Use the lime wedges to moisten the outer rims of 2 rocks glasses; dip in the salt. Fill with ice and set aside.
• Muddle the chile and pineapple in a shaker until broken up. Add the tequila, pineapple juice, triple sec and lime juice. Shake vigorously for 30 seconds.
• Strain into the glasses over the ice. Garnish each with a lime wheel.

Steps:

• Assemble in pitcher. Keep in fridge. Shake with ice before serving.

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.

Steps:

• Start a week before the party.
• First, make the Pineapple Tequila.
• In an appropriately large container, combine ingredients for pineapple tequila.
• Leave for at least a week, stirring occasionally.
• Strain the alcohol from the container.
• Separate the pineapple from the vanilla beans and put the pineapple in the freezer, in freezer bags, in 1 cup sized portions.
• (You can start a new batch by putting more tequila and more pineapple in, re-using the vanilla beans.) At party time, make the margaritas.
• Using your blender, whir the margarita ingredients, including 1 cup of the pineapple chuncks and 1 cup of the tequila until smooth and frozen, adding ice as is necessary for your preferred strength and texture.
• Serve in glasses, rims encrusted with either sugar or salt (your preference), with plenty of chips and salsa nearby.
• Enjoy!
• I originally found this recipe posted at Gail's Recipe Swap, from Richard in Cincy.

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.