Grilled Pineapple Jalapeño Recipe

Grill the pineapple

Preheat a grill or grill pan over medium-high heat. Lightly brush pineapple pieces with 1 tsp neutral oil or melted butter. Grill pineapple 2–3 minutes per side until caramelized and char marks appear. Remove and let cool slightly.

Make the puree

Place the warm grilled pineapple in a blender or food processor and puree until smooth (about 20–30 seconds). If the puree is very thick, add 1–2 tsp water to reach a pourable 1 oz yield. Strain if you prefer a smoother texture. Reserve 1 oz for the cocktail and refrigerate any extra.

Prep the glass rim

Pour the chili salt onto a small plate. Run the lime wedge around the rim of a rocks or coupe glass, then dip the rim into the chili salt to coat evenly. Set the glass aside.

Muddle jalapeño

In a cocktail shaker, add 3 fresh jalapeño slices (remove seeds if you prefer less heat). Gently muddle 6–8 times to release oils and spice without over-pulverizing.

Combine ingredients

Add 2 oz Concier Silver Tequila, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 1 oz grilled pineapple puree to the shaker. Fill the shaker with ice (about 1 cup).

Shake

Shake vigorously for 12–15 seconds until the outside of the shaker is well-chilled and slightly frosted.

Double-strain & serve

Double-strain the cocktail into the prepared chili-salt-rimmed glass over fresh ice (or serve neat in a chilled coupe if preferred). Use a fine mesh strainer to catch jalapeño bits and pineapple solids.

Garnish

Garnish with a grilled pineapple wedge and a thin jalapeño wheel threaded on a pick or floated on top. Optionally squeeze the reserved lime wedge over the drink for extra brightness.