Preheat it to 375-400℉ (medium-high heat). Brush with a wire grill brush to clean. Oil the grates.
Add the slice of pineapple (or wedges if cutting into fourths) grill for 3-5 minutes on each side.
Remove from grill and allow the pineapple to cool for a few minutes before making the margarita
To rim the glass (optional)
Combine the chile powder and kosher salt in a small shallow saucer.
Run the flesh of a cut lime around the rim of the glass. Place the glass rim down into the chile-salt mixture; gently twist from side to side to coat the wet rim.Turn the glass upright and allow the rim to dry before adding the margarita.
Make the pineapple margarita
Cut the grilled pineapple slice into four wedges (if grilled as a whole slice).
In a cocktail shaker, muddle 4 wedges of grilled pineapple (equivalent of one slice) and 2 jalapeno slices.
Add the pineapple juice, tequila, orange liqueur, lime juice, agave, and a large handful of ice.
Shake vigorously for 30 seconds. Strain into a glass with fresh ice.
Garnish with grilled pineapple, lime wedge, and a jalapeno slice. Enjoy!
Don't have a grill? No problem. Heat a cast iron skillet or a grill pan over medium heat, brush the pineapple slice lightly with a neutral-tasting oil or melted butter and cook on each side. It's the heat that will caramelize the natural sugars in the pineapple giving the rich flavor to the margarita.Expert TipsUse a good quality tequila. The quality of ingredients will not only determine the flavor but how a cocktail makes you feel.Use fully ripe pineapple. Using a ripe juicy pineapple will create the best flavor when grilled.Don't have a muddler? A muddler is a specially designed cocktail making tool that allows pressing ingredients together to release their juices and blend them together. If you don't have one use the handle of a wooden cooking spoon.A quart Mason jar as a cocktail shaker. If you don't have a cocktail shaker just use a quart Mason jar. Seal with the lid when shaking and use a fine mesh sieve (strainer) to strain into the glasses.