Whenever I have my mom friends over in the summer I like to make tiki-style cocktails to create a fun, festive atmosphere. I whipped up these Pineapple Margaritas while we gathered on the porch to toast summer’s arrival.
Margaritas come in many different flavors, but this recipe is particularly delicious — the pineapple juice’s natural sweetness takes the bite out of the tequila. I find it to be just the right amount of sweet. Be forewarned, however, these drinks are still strong! They’re a great way to kick off any evening, especially with a big helping of chips and guac on the side.
It’s really easy to make these gorgeous frozen concoctions, by carving out the insides of a pineapple with a sharp knife, pureeing the fruit chunks with liquors and ice, and refilling the shell with the frozen margarita mixture.
This method works well with pineapples because each is individually sized, and the rind is so thick that you can refill the “cups” several times without them falling apart. To top off the festive look, I decorated each with a few umbrellas and carried them out to my guests on a big tray. Nothing left to do but turn up the music and enjoy!
Pineapple Margaritas in Pineapple Cups
Makes: 4 drinks
4 ripe pineapples (these should yield about 4 cups of pineapple chunks)
1 cup tequila
½ cup lime juice
½ cup triple sec
1 cup ice
- Cut the pineapples in half and trim the top and bottom so the pineapple halves can rest flat. Use a sharp knife to cut the pineapple flesh out of the fruit, leaving about 1/2-inch thickness on the rind to keep it sturdy.
- Place all of the pineapple chunks in a blender with tequila, lime juice, and triple sec. Blend well until as smooth as possible. Then add the ice and blend again until smooth.
- Carefully fill each cup with the mixture and decorate with paper umbrellas. Serve immediately!