Grilled Pink Pineapple Margarita


  • 1 Pinkglow Pineapple, cut into rings
  • 3 oz. tequila
  • 1.5 oz. triple sec liqueur
  • 1 tbsp agave nectar
  • 4 tbsp lime juice, divided
  • Sugar for the rim
  • Ice
  • Lime Wedges



Big Green Egg Cast Iron Cooking Grid


Set the EGG for indirect cooking at 400°F/204°C with a cast iron cooking grid.

Grill each pineapple round on both sides – about 4 minutes per side – until you see grill marks. Remove from the EGG.

In the shaker, add 1 pineapple ring and 2 tbsp lime juice. Muddle the pineapple ring until it is pulverized. Add tequila, triple sec, agave nectar, and a scoop of ice; shake until the shaker is icy to the touch. Coat the rim of the glass with lime juice and rim with sugar. Fill your glass 2/3 of the way full with ice and pour the margarita on top of the ice. Garnish with a grilled pineapple round and a lime wedge. Enjoy!

Makes one drink. Repeat this process for more.