Pineapple Margarita
This pineapple margarita is made on the rocks with fresh pineapple juice, tequila, triple sec, and lime juice. Five ingredients, five minutes, and it scales easily if you're making a batch for a crowd.
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Ingredients
- 4 cups ice cubes
- 8 ounces pineapple juice
- 4 ounces pure agave tequila
- 2 ounces triple sec
- 2 ounces lime juice - freshly squeezed
For Serving:
- 1 lime - cut into wedges, for rimming the glass and garnish
- 3 tablespoons kosher salt - for the rim
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Instructions
- Run a lime wedge around the rim of each glass. Place kosher salt on a small plate and roll the rim of each glass in the salt until coated. Set aside.
- Add the ice, pineapple juice, tequila, triple sec, and lime juice to a cocktail shaker. Shake well for 10-15 seconds, or until chilled.
- Pour into the prepared glasses over fresh ice and serve immediately. Garnish with lime and pineapple wedge, if desired.
Notes
- Gluten-Free Note: Use a 100% agave tequila, not a mixto. Mixto tequilas are blended with other alcohols and may not be gluten-free. Triple sec is naturally gluten-free. Skip any margarita mix as many contain gluten.
- Pineapple Juice: Fresh squeezed or store bought both work. If you're using store bought, look for 100% pineapple juice with no added sugar.
- Make Ahead: Mix the pineapple juice, tequila, triple sec, and lime juice together in a pitcher and refrigerate for up to 24 hours. Shake individual servings with ice to order when you're ready to serve.
Nutrition
Calories: 135kcal | Carbohydrates: 13g | Sodium: 4763mg | Sugar: 10g
