Grilled Pink Pineapple Margarita

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

15 Minutes
15 Minutes


  • 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 


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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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