Name: Pineapple Margarita Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 3 ounces pineapple juice; 2 ounces tequila blanco or reposado; 1 ounce lime juice (from 1-2 limes); ¾ ounce Cointreau; pineapple wedges (for garnish, optional); 1 tablespoon Tajin (or more as needed); ice

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Inside: How to make a pineapple margarita by the glass or ahead of time by the pitcher — plus tips for a spicy jalapeño version, frozen variation, and the grilled pineapple garnish that takes it over the top.

Pineapple margaritas are sweet, tropical and very refreshing, made with canned pineapple juice, tequila, Cointreau, and freshly squeezed lime juice. This recipe makes a pineapple margarita that’s light quenching and ready to enjoy in about 5 minutes.

A pineapple margarita is a tropical twist on the classic cocktail made with pineapple juice, tequila, Cointreau, and fresh lime juice. Shake all four ingredients with ice for 30 seconds and pour into a Tajin-rimmed glass. It takes about 5 minutes and can be made by the glass or scaled up into a pitcher for a crowd.

I live in South Florida, and our temperatures range from the 80s to 90’s most of the year — so light, quenching drinks are mandatory. I am particularly fond of this Watermelon Water, which is non-alcoholic and this Planter’s Punch, which isn’t.

Margaritas are also high on the list of refreshing beverages, so I’ve got nearly a dozen margarita recipes. This pineapple version is great because you can use canned juice, so there’s no fussy prep.

Why this recipe works:

It’s quick and easy to make.
The variations are endless.
You can make pineapple margaritas ahead of time for a party.
You can make it by the glass or pitcher.
It’s perfect for hot summer days or Cinco De Mayo

Ingredients:

Pineapple Juice—I use canned pineapple juice. You can juice your fruit if you have a juicer.
Tequila – you can use Blanco or Reposado tequila. For a smoky flavor, use Mezcal.
Lime Juice – freshly squeezed will make the best margarita. Avoid the squeeze bottles that look like lime.
Cointreau – or substitute Grand Marnier, Triple Sec or other orange liqueur.
Ice – for shaking and chilling the cocktail.
Tajin or Rimming Salt (or both), optional. Tajin is a chili lime seasoning popular in Latin America but found in most grocery stores or online.
Pineapple Wedges – for garnish, optional. I used fresh pineapple, sliced into spears and grilled it for a light smoke. Sprinkling pineapple with Tajin makes it even juicier.

Step-by-step instructions:

Juice the limes. Depending on their size (and juiciness), a single lime typically yields 2-4 tablespoons of juice. You’ll need about one ounce of citrus juice for each pineapple margarita. If you get a lot of pulp when squeezing your limes, you can strain it through a mesh strainer.

Brushing the rim of the glass with lime.

2. Wet the rim of the glass with one of the lime wedges, then dip it into a dish of Tajin or rimming salt (or a combination of both).

Add pineapple juice to a shaker filled with ice.

3. Fill a cocktail shaker with ice and add the pineapple juice.

4. Add the fresh lime juice.

5. Add the Cointreau or other orange liqueur.

6. Add the tequila. I used Reposado, but Tequila Blanco works well too.

7. Secure the lid on the shaker and shake for about 30 seconds or until it’s icy cold.

Pour the pineapple margarita into the rimmed glass.

8. Pour the pineapple margarita into a rimmed margarita glass or old-fashioned glass, adding more ice if necessary. Enjoy.

Pro-Tips:

If you like a frothy margarita, be sure to shake it for the full 30 seconds in the shaker. The syrupy nature of the Clointreau will add a foamy layer to the top of the drink.
To be thrifty, I use the squeezed limes to rim the glass or, for a more adhesive rim, brush agave nectar over the lip of the glass — it’s very sticky.

A pineapple margarita with grilled pineapple garnish.

Swaps and Variations:

For a sparkling pineapple margarita, add a splash of club soda or sparkling water after you’ve poured the drink into the glass to cut the sweetness of the pineapple. (Don’t add it to the shaker.)
For a spicy pineapple jalapeno margarita, lightly muddle 1-2 jalapeno slices in the shaker before adding the ice and assembling the beverage.
For a piña colada version, add an ounce of cream of coconut (Coco Lopez).
Add mango nectar or passion fruit syrup for a tropical twist.
If you like frozen margaritas, combine the ingredients with ice in a blender and blend until smooth without any ice chunks.
For a Tajin and salt rim, mix equal parts rimming salt and Tajin.
For a sugared rim, mix equal parts Tajin and granulated sugar.

A pineapple margarita in a cocktail glass.

Make a pitcher ahead of time:

Combine 3 cups of pineapple juice, 2 cups of tequila, 1 cup of lime juice, and ¾ cup of Cointreau in a 64-ounce pitcher. Stir to combine, cover with plastic wrap and chill for 2-3 hours or overnight. Do not add ice.
To serve each drink, rim the glasses with Tajin and fill them with ice. Pour the pineapple margaritas into the glasses and garnish as you like.

What goes with pineapple margaritas:

An overhead shot of the pineapple margarita with garnish.

More margarita recipes to try:

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