Whether its Cinco de Mayo or a hot summer day, these pineapple ‘ritas are sure to please!
Grilled Pineapple rings – one whole pineapple skin and core removed – buy them cored at the store.
Pam or non-stick spray
Yellow Dog Sweet Shake
Juice from a fresh squeezed lime
4 oz. Triple sec
1 cup Tequilla – Patron Silver is our fave
3 sliced jalapeño rings with seeds removed
Tequilla infused with Jalapeños for 2 hours – unless you want it really hot
1 teaspoon vanilla
1/2 cup water
Add jalapeño slices to tequila and let stand for a two to 12 hours in a glass cup.
Slice pineapple into 1″ rings. Dredge pineapple rings in Yellow Dog Sweet Shake then spray with Pam. Grilled both sides until you get grill marks and its slightly soft. About 4 to 5 minutes each side. Remove from grill, put in a bowl and chill. Save a couple pineapple rings for garnish on rim. When pineapple is chilled. In a blender, add tequila (jalapeño slices removed), vanilla, lime juice, water, and triple sec. Blend until smooth then pour through a sieve to remove pulp.
Take your glass and rim with fresh lime or triple sec and then rim with Yellow Dog Sweet Shake. Add crushed ice, then pour the pineapple juice over ice. Garnish with pineapple chunk and wedge of lime.