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.

Course Appetizer, beverage, cocktail, happy hour

Cuisine American, Caribbean, Mexican

Keyword caramelized, Caramelized Pineapple Margarita, party food, refreshing, summer drink

Prep Time 15

Servings Margarita

Calories 175kcal

Author Bon Appeteach

Ingredients

For the Caramelized Pineapple Puree

1 fresh Pineapple cored and sliced
1/2 cup Brown Sugar
1/2 tsp Cinnamon
1/2 tsp Kosher Salt
1 Lime zested

For One Margarita

3 oz Caramelized Pineapple Puree
2 oz Cazcanes Reposado or tequila of choice
1.5 oz Cointreau
1 Lime juiced
4 drops Tiki Bitters

Rim Garnish (optional)

Turbanado Sugar
Lime Zest
Carmelized Pinepple
Pineapple leaves

Instructions

Caramelize the Pineapple

In a large bowl or plastic bag, toss the pineapple slices with brown sugar, cinnamon, kosher salt, and lime zest until evenly coated.
Heat a skillet over medium heat. Add the pineapple in a single layer.
Cook 4–5 minutes per side, until the sugars melt and the pineapple develops deep golden caramelized edges.
Remove from heat and allow to cool slightly.

Blend the Puree

Transfer the caramelized pineapple and all the juices from the pan into a blender.
Blend until smooth and thick. If needed, add 1–2 tablespoons of water to help it blend to a pourable consistency.

Build the Margarita

Rub a lime wedge around the rim of your glass and dip it into turbinado sugar mixed with lime zest. Set aside.
Fill a cocktail shaker with ice. Add 3 oz pineapple puree, 2 oz tequila, 1½ oz Cointreau, ½ oz fresh lime juice, and tiki bitters.
Shake vigorously for 15–20 seconds until well chilled.
Strain over fresh ice into a prepared glass. Garnish with pineapple leaves and a caramelized pineapple wedge and serve immediately.

Notes

This recipe makes enough pineapple puree for approximately 4–6 cocktails, depending on pineapple size.
Store leftover puree in an airtight container in the refrigerator for up to 4 days.
For a smoother cocktail texture, double strain through a fine mesh sieve.
Want it spicy? Add a thin slice of jalapeño to the shaker before shaking.

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