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Easy Pineapple Jalapeño Pitcher Margaritas

Ashley Manila
Loaded with refreshing flavor, these spicy pineapple margaritas are the perfect cocktail for cinco de mayo, summer, and beyond! No cocktail shaker required, this recipe makes a generously-sized pitcher that's perfect for serving a crowd. Kosher salt and chili powder rim the margarita glasses for a stunning presentation! Serve with a pineapple wedge or frozen pineapple chunks.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Servings 8 margaritas (estimate)

Ingredients
 

For the Jalapeño Simple Syrup:

  • 1 cup (199g) granulated sugar
  • 2 cups (454ml) water
  • 2 to 3 fresh jalapeno peppers sliced
  • 2 2" long strips lime peel

For the Pineapple Jalapeño Pitcher Margaritas:

  • 2 cups (454ml) blanco tequila
  • 1 and 1/2 cups (340ml) pure pineapple juice
  • 1 and 1/4 cups (284ml) orange liqueur
  • 1 cup (227ml) freshly squeezed lime juice
  • ice as needed

Garnish (Optional):

  • 1 Tablespoon (14ml) coarse sea salt
  • 1/2 teaspoon chili powder
  • lime wedges
  • jalapeño slices
  • fresh mint sprigs

Instructions
 

For the Jalapeño Simple Syrup:

  • In a medium saucepan, combine the sugar, water, jalapeño, and lime peel. Bring to a rolling simmer over medium-high heat and cook, stirring frequently, until the sugar has completely dissolved. Then reduce to medium-low and continue simmering, stirring occasionally, for 15 minutes. 
  • Remove from heat and set aside to cool for at least 20 minutes. 
  • Once cool, strain syrup into a large measuring cup, through a fine mesh strainer. Discard jalapeño peppers and lime peel. Set syrup aside until needed. 

For the Pineapple Jalapeño Pitcher Margaritas:

  • In a large pitcher combine the tequila, pineapple juice, lime juice, and orange liqueur. Then pour in all of the simple syrup and stir well to combine.
  • Add a few slices of jalapeño and a few wedges of pineapple into the pitcher if desired. 

Garnish (Optional):

  • To salt the rim of the glasses, combine the salt and chili powder in a shallow dish. Run the edge of a lime around a glass, then dip the glass into the chili salt combination. Repeat with all glasses. 
  • Fill glasses with ice, then pour margarita mix on top. Garish with a pineapple wedge, a few jalapeño slices, and a sprig of mint and serve at once! 

Notes

Use 2 jalapeño peppers for a milder margarita, and 3 (or 4!) for a spicier cocktail. 
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