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burnt pineapple margarita

Burnt Pineapple Margaritas

  • Author: Jess Pryles



1 small fresh pineapple (about 2 cups worth)

2 tablespoons brown sugar

2 cups ice

2 tablespoons lime juice

1 cup of Tequila

1/4 c simple syrup (see note 1)

2 tablespoons Hardcore Carnivore Meatchelada rub (see note 2)


  1. Start by cutting the pineapple. Remove the top, outer skin and core, then cut into 8 pieces lengthwise so you have long strips. (The shape doesn’t really matter as you’ll be cutting them smaller later, I just find that longer pieces are easier to turn under the broiler than small chunks).
  2. Lay the pineapple pieces on a foil lined sheet pan/tray and sprinkle them with brown sugar. Place under a high broiler, at least 6 inches away. Cook for 10-15 minutes, turning the chunks 2-3 times as the brown to roast them on all sides. Then remove and allow to cool slightly.
  3. Cut the charred pineapple strips into chunks, then freeze until frozen. The recipe up until this point can be done ahead and left in the freezer until needed.
  4. Place 2 cups of burnt pineapple chunks, ice, lime juice, tequila and simple syrup in a blender. Blend aggressively until thick and “creamy”.
  5. Rim a glass with meatchelada rub, pour the frozen marg in and enjoy!


  • Note 1: simple syrup is equal parts sugar and water, stirred over low heat until the sugar has dissolved.
  • Note 2: Meatchelada is an earthy chili lime seasoning used as garnish. You can sub with salt or omit completely.
  • Category: cocktails
  • Cuisine: Tex Mex

Keywords: cocktail, pineapple, margarita