Grilled Pink Pineapple Margarita

Big Green Egg

Thanks to Melissa’s Produce for the Pinkglow™ Pineapple that inspired this recipe.

PREP TIME

15 Minutes

EGG TEMP

400°F/204°C

COOK TIME

15 Minutes

SERVINGS

1-4

CORE INGREDIENT

Beverage

Ingredients

1 Pinkglow Pineapple, cut into rings
3 oz. (86 g) tequila
1 1/2 oz. (43 g) triple sec liqueur
1 tablespoon (15 ml) agave nectar
4 tablespoons (60 ml) lime juice, divided
Sugar for the rim
Ice
Lime Wedges

Accessories

Cast Iron Cooking Grids

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Cocktail Shaker

Mixing cocktails is easier when you have the right tools. This finely made Cobbler shaker allow you ...

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convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Muddler

Creating exquisite cocktails requires not only the right ingredients but the right tools as well. Pr...

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Instructions

Step 1

Set the EGG for indirect cooking with a convEGGtor at 400°F/204°C with a cast iron cooking grid.

Step 2

Grill each pineapple round on both sides - about 4 minutes per side - until you see grill marks. Remove from the EGG.

Step 3

In the shaker, add 1 pineapple ring and 2 tablespoons (30 ml) lime juice. Use the muddler to muddle the pineapple ring until it is pulverized. Add tequila, triple sec, agave nectar, and a scoop of ice; shake until the shaker is icy to the touch. Coat the rim of the glass with lime juice and rim with sugar. Fill your glass 2/3 of the way full with ice and pour the margarita on top of the ice. Garnish with a grilled pineapple round and a lime wedge. Enjoy!

Step 4

Makes one drink. Repeat this process for more.

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