Caramelized Pineapple Margarita

This Caramelized Pineapple Margarita is a bold twist on the classic margarita, made with brown sugar–cinnamon caramelized pineapple blended into a smooth, flavorful puree. The perfect cocktail to celebrate National Margarita Day or drink all summer long.

If you love a classic margarita but want something that feels a little more intentional, this caramelized pineapple version is it. Instead of tossing pineapple straight into a blender, we coat it in brown sugar, cinnamon, kosher salt, and lime zest, then cook it until golden and jammy before blending.

That extra step deepens the flavor, softens the acidity, and creates a margarita that tastes layered, warm, and balanced. It’s approachable enough for a casual Friday night but special enough for National Margarita Day.

Why You’ll Love This Recipe

• Layered flavor: Caramelizing the pineapple adds depth, warmth, and complexity you won’t get from raw fruit.
• Balanced sweetness: Brown sugar and cinnamon enhance the pineapple without overpowering the tequila and lime.
• Approachable but elevated: It feels craft-forward, yet every step is doable in your own kitchen.

Ingredients

For the Caramelized Pineapple Puree

• Fresh pineapple, cored and sliced
• Brown sugar
• Ground cinnamon
• Kosher salt
• Lime zest

For the Margarita

• Pineapple puree (from above)
• Cazcanes Reposado Tequila
• Cointreau
• Fresh lime juice
• Tiki Bitters

Optional Garnish

• Caramelized pineapple wedges
• Turbinado sugar
• Lime zest

Making the Pineapple Puree

Start by tossing your fresh pineapple slices with brown sugar, cinnamon, kosher salt, and freshly grated lime zest. Make sure everything is evenly coated so the sugar can begin drawing out the natural juices.

Heat a skillet over medium heat and add the pineapple in a single layer. Let it cook undisturbed until the sugars begin to melt and caramelize. Flip and continue cooking until the fruit is deeply golden and slightly softened. You’re looking for caramelized edges and a syrupy glaze forming in the pan.

Remove from the heat and allow it to cool slightly. Transfer everything, the pineapple and all the caramelized juices, into a blender and blend until completely smooth. The texture should be thick but pourable. If needed, add a small splash of water to help it blend.

Building the Cocktail

Fill a cocktail shaker with ice. Add:

• 3 oz caramelized pineapple puree
• 2 oz Cazcanes Reposado
• 1.5 oz Cointreau
• ½ oz fresh lime juice
• 3–4 drops tiki bitters

Shake vigorously for 15–20 seconds until well chilled.

If desired, rim your glass by rubbing a lime wedge around the edge and dipping it into a mixture of turbinado sugar and lime zest. Fill the glass with fresh ice and strain the cocktail over the top.

Serving Suggestions

• Garnish with a wedge or spear of caramelized pineapple for visual impact and extra aroma.
• Pair with delicious smoky foods like my smoked beef birria recipe, these Mexican street corn fritters, or this popular recipe for sheet pan crunchwrap supreme.
• Serve this for National Margarita Day on February 22nd or anytime you want a tropical cocktail with depth.
• For entertaining, batch the pineapple puree ahead of time and shake each cocktail fresh to order.

Expert Tips

• Don’t rush the caramelization. Let the pineapple sit long enough to develop real color—this is where the flavor builds.
• Use reposado tequila. The subtle oak and vanilla notes complement the cinnamon and brown sugar beautifully.
• Balance is key. Taste before serving. If it’s too sweet, add a touch more lime juice. If it’s too tart, add a small splash of pineapple puree.
• Chill your glass. A cold glass keeps the cocktail crisp and prevents dilution.
• Blend thoroughly. A silky puree ensures the drink feels smooth and polished rather than pulpy.

More Recipes To Try

• 9 Delicious Tequila Cocktails for National Tequila Day
• Pork Belly Fried Rice Recipe
• Low Carb Hatch Chili Margarita
• Red White and Blue Margarita