This pineapple margarita gives a traditional margarita recipe a tropical twist! You can use Tajin instead of coarse salt to rim the glass. Use a good quality tequila for best results.
Ingredients
- ice: 2 cups (or as needed)
- fluid ounces pineapple juice: 3 piece
- fluid ounces silver tequila: 2 piece
- triple sec: 0.75 fl oz
- lime juice: 0.75 fl oz (freshly squeezed)
- coarse salt: 1 Tbsp (or as needed)
- Lime wedges: 2 piece
- pineapple wedge: (for garnish, optional)
Metric Conversion
Stages of cooking
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Fill a cocktail shaker half-full with ice. Add pineapple juice, tequila, triple sec, and lime juice to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds.
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Sprinkle salt onto a plate. Moisten the rim of a glass with a lime wedge. Press the moistened rim into the salt. Fill glass with ice.
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Strain margarita into the glass and garnish with pineapple and lime wedge, if desired.
