Frozen Pineapple Margarita

pineapple margarita with fried pineapple pieces

A delicious frozen pineapple margarita is perfect for beating the heat. Some notes for this recipe is that there are a few different choices when making this. The first being making it sweeter or not. If your pineapple isn’t very sweet, you’ll want to add in some sweetener like agave syrup or honey. I suggest agave for the flavor profile, but definitely a sweetener in liquid form is best. Another choice you have is for the rim of the glass. If you like that salty rim, that’s a great choice. But some other options would be sugar for sweetness or Tajin as a salty and spicy choice. And lastly you can garnish with a few options. A slice of pineapple or lime, a dehydrated pineapple flower, or even edible flowers like hibiscus.

Made in collaboration with The Little Market.

Tips on Ingredients for Pineapple Margaritas:

Usually the better the ingredients, the better your food will taste. However, I do like to go over which ingredients that you should have the best quality for. And to go over others that I think don’t need to be the highest quality. But again, if you don’t have access to high quality, it will still be delicious! I also let you know if a certain type or style is best.

These are the items that I have notes for. Whether it’s to buy the best quality or if there are specific notes about that ingredient.

  • Pineapple: I personally think that cutting up your own pineapple makes for much sweeter end result here. Buy it fresh and let it get super ripe. Cutting it into blender sized pieces, lying flat on a baking sheet in the freezer for about 1-2 hours. Then transfer to a airtight container. This makes for the best frozen pineapple. However, if you don’t want to do that process, frozen pineapple from the freezer section works as well. But you might need a squeeze of sweetener when you blend your ingredients.
  • Tequila: Now, I personally don’t drink, so I make mine without. However, my partner loves tequila. Like he sips it out of a glass. He says that a silver (plata) is good for this because he saves his gold (oro) or reposado for sipping. Not mixing.
  • Triple Sec: If you don’t have any, you can always swap it for a few things: grand marnier, cointreau, or curacao.
  • Sweetener: If your pineapples are sweet enough you’ll need to add a sweetener. I suggest agave to keep within the flavor profile. However, you could use honey, simple syrup, or any liquid sweetener. I would advise against something like straight sugar as it won’t blend into the drink the same.
  • Sugar, Salt, or Tajin: When deciding what to coat your rim with, it’s best to gauge your drink itself. If it happens to be a sweeter flavor profile, great, sugar would be a good idea. But if you are going tarter, you might want just salt. Or even a sugar/salt mix. Or if you are a fan of Tajin you can add that to the rim.

Tips and Knowledge to make the best Pineapple Margarita:

These tips are helpful for when you are making the recipe. These are tips on how to do something or why what I’ve listed in the recipe is necessary.

  • Blending: You can make this drink not blended, it’s just not as fun. But in order to blend it well, I suggest placing your frozen fruit on the bottom. That way it is closest to the blade and ice on top of that. It helps to get it blended easier on the bottom first. You also need the liquid to actually be close to the blade. So that when it starts mixing, it can have some liquid to make it smoother and continue to actually blend.
  • Rim: If you have never rimmed a margarita glass before it can seem daunting at first. However, it’s super simple. Make sure you place very dry sugar, salt, or tajin on a flat, small if you have one, plate. Take a wedge of lime and rub the juice from it along the edge of the rim of your glass. Then flip the glass upside down into the plate. Swirl the glass in a circle (and maybe around a little) to coat the rim. Voila!
  • Garnishing: I personally love a good garnish. I was so excited to use my hibiscus flowers on this one from Gourmet Sweet Botanicals. They have so many different fun edible flower options to choose from. They sent me a few options for this drink, but this one just seemed perfect for this tropical profile. I also made some dehydrated pineapple flowers for a garnish as well. I didn’t love them as much as the flowers, but they are definitely a fun option!
  • Batching: You can for sure batch this recipe for a large pitcher/group. I would assume times-ing the recipe by 3 would fill a normal sized pitcher. I would suggest following all the same steps as below and pouring into a pitcher. Then rim all the glasses separately (or have a fun station for guests to do so). And a bowl for garnishes so they can top theirs afterwards.
  • Mocktail Pineapple Margarita: As mentioned above you can make this without alcohol. However, you will need a liquid substitute for blending. I suggest orange juice as a swap for the triple sec. Pineapple or extra lime juice for the tequila swap.

Other cocktails to try:

two glasses of pineapple margarita and edible flower
glasses of pineapple margaritas with hibiscus flowers
closeup of margarita with flower
overhead closeup of pineapple margarita and hibiscus
dried pineapple flower
pineapple margarita with fried pineapple pieces

Frozen Pineapple Margarita

5 from 4 votes
Print Pin Rate
Course: Drinks
Cuisine: American, Mexican
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 drinks
Author: Amanda Wilens

Ingredients

Margarita Ingredients
  • 2 cups pineapple frozen
  • 4 oz tequila
  • 2 oz triple sec
  • 1 lime juiced
  • 2 cups ice
  • 2 tsp agave syrup Optional
Rim and Garnish Ingredients
  • 1 lime sliced
  • 1 tsp salt tajin or sugar
  • pineapple or lime slice dehydrated pineapple, or edible flowers

Instructions

  • Add frozen pineapple, tequila, triple sec, lime juice, ice, and sweetener (if wanted) to a blender. Blend until smooth.
  • Place tajin or salt or sugar on a flat dish. Take your glass and rub a slice of lime along the rim. Flip glass over onto the plate and twist the glass on the rim to coat it.
  • Pour margarita into the glass. Garnish with pineapple, lime, dehydrated pineapple or edible flowers.

Notes

– Blending: You can make this drink not blended, it’s just not as fun. But in order to blend it well, I suggest placing your frozen fruit on the bottom closest to the blade and ice on top of that. It helps to get it blended easier on the bottom first. You also need the liquid to actually be close to the blade so when it starts mixing, it can have some liquid to make it smoother and continue to actually blend.
– Rim: If you have never done this before it can seem daunting at first. However, it’s super simple. Make sure you place very dry sugar, salt, or tajin on a flat, small if you have one, plate. Take a wedge of lime and rub the juice from it along the edge of the rim of your glass. Then flip the glass upside down into the plate. Swirl the glass in a circle (and maybe around a little) to coat the rim. Voila!
– Garnishing: I personally love a good garnish and was so excited to use my hibiscus flowers on this one from Gourmet Sweet Botanicals. They have so many different fun edible flower options to choose from. They sent me a few options for this drink, but this one just seemed perfect for this tropical profile. I also made some dehydrated pineapple flowers for a garnish as well. I didn’t love them as much as the flowers, but they are definitely a fun option!
– Batching: You can for sure batch this recipe for a large pitcher/group. I would assume times-ing the recipe by 3 would fill a normal sized pitcher. I would suggest following all the same steps as below and pouring into a pitcher. Then rim all the glasses separately (or have a fun station for guests to do so) and a bowl for garnishes so they can top theirs afterwards.

Nutrition

Calories: 352kcal | Carbohydrates: 45g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1181mg | Potassium: 248mg | Fiber: 4g | Sugar: 33g | Vitamin A: 96IU | Vitamin C: 98mg | Calcium: 51mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes