Do you know what’s better than a freshly-juiced margarita on a hot summer day? Trick question. Nothing. Especially, if it’s a fresh-juiced pineapple jalapeno margarita on a hot summer day.


Here’s the thing. I hate sweet and sour mix. Granted, it completely serves its purpose when I’m on a patio with my girlfriends at a cheap mexican joint where the waiters are all too happy to keep serving us pitchers of lime green alcohol. 

However, I never knew I actually liked margaritas until I had my first fresh fruit version. Does it take more time? Yes. Is it worth it? Yes. So throw that mix away and start squeezing some lemons and limes, damn it. You’ll thank me.

Spicy, yes?

Obviously we love spice over here at Pretty Together. But I get if you’re not a spice person, the thought of adding jalapenos to a perfectly delicious pineapple marg might sound blasphemous. That being said, this isn’t going to burn your taste buds off. Seriously, the heat is subtle and I challenge any of you spice haters to try it before leaving it out. Dare I say this might be your gateway to spicier drinks and dishes?

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  • Author: Jennifer Richmond
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 3 Margaritas 1x



1.5 cups fresh pineapple chunks or canned in juice

Fresh juice from 2 lemons

Fresh juice from 4 limes

Fresh juice from 1 orange

1 jalapeno sliced

1.5 oz honey simple syrup*

1/8 teaspoon kosher salt (plus more for rim)

4.5 oz reposado tequila

¾ cup Cointreau


In large shaker, crush pineapple and chili slices together. Pour in remaining ingredients. Add ice and shake well. Strain into salt rimmed glasses.


Note on simple syrup! I used honey because it was what I had handy, but granulated sugar or agave work just as well! It’s a 1 to 1 ratio of a sugary substance to water. Bring it to a boil so that it is fully combined, turn off the heat and let it sit until it comes to room temperature. You can also steep additional jalapeno slices in the syrup to add a little more heat to this recipe!


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