Spicy Jalapeno Pineapple Margarita Food

PINEAPPLE JALAPEñO MARGARITAS RECIPE

Steps:

• Cut one jalapeño into thin slices. Combine 1 1/2 teaspoons sugar with 1 teaspoon of water in a small, nonstick skillet. Heat over medium flame until sugar is melted, and the mixtures is lightly golden. Add the jalapeño slices, and cook, shaking the pan frequently until peppers are fully coated, and the syrupy mixture is deep golden, 1 to 2 minutes. Using a fork, transfer the jalapeños to a parchment-lined plate.
• Split the remaining jalapeño in half. Add it to a small pot with 1/4 cup sugar, lime juice, and 1/4 cup water in a small pot over medium-high heat. Bring to a boil. Reduce heat to low, and simmer until sugar is completely dissolved, about 2 minutes. Remove from burner, and let cool completely. Discard the jalapeño pieces.
• In a shallow bowl or small dish, combine the remaining teaspoon of sugar, salt, and smoked paprika.
• Use the lime wedge to swipe around the rim of four rocks glasses. Dip the rims in the paprika-sugar-salt mixture, shaking off any excess.
• Fill a cocktail shaker with ice. Add the lime-jalapeño syrup, pineapple juice, tequila, and Cointreau. Shake until beads of sweat form on the outside of the shaker.
• Fill the glasses with ice cubes. Divide the cocktail between the glasses. Garnish each with a pineapple wedge and a few pieces of candied jalapeño. Serve immediately.

SPICY PINEAPPLE MARGARITA

Steps:

• Preheat a grill to high heat.
• Grill the pineapple and chile on both sides until charred, 2 to 3 minutes per side. Let cool.
• Use the lime wedges to moisten the outer rims of 2 rocks glasses; dip in the salt. Fill with ice and set aside.
• Muddle the chile and pineapple in a shaker until broken up. Add the tequila, pineapple juice, triple sec and lime juice. Shake vigorously for 30 seconds.
• Strain into the glasses over the ice. Garnish each with a lime wheel.