Pineapple Jalapeño Margarita

Contributed by Matt Armato

Pineapple Jalapeño Margarita /recipes/pineapple-jalapeno-margarita
Pineapple Jalapeño Margarita

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Cocktail Profile



  • chicolini54yahoocom1123135240 posted 2 weeks ago

    This sounds absolutely delicious under any name! Just wanted say however, that you need to add the Tequila in your directions. I'm sure one can figure it out, but then you never know. :)

  • dave.lamy posted 2 weeks ago

    Think you must have missed a paragraph or two on your instructions...

  • jeff.e5d96e posted 2 weeks ago

    When you added pineapple to this, it stopped being a Margarita and became at Matador (been around forevery, easy to look up)... so this is really a JALAPEÑO MATADOR COCKTAIL. Probably could have skipped the sugar though, or at least use something that aligns with the tequila, like agave

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Related Recipe

Sriracha Shrimp Tacos


2 lb 26–30 shrimp, peeled and deveined
2 tbsp olive oil
14 cup Sriracha, divided
14 cup Mayonnaise
Red cabbage slaw*
Lime for serving
Corn tortillas, warmed in an oven or on a grill

How to Make:

  1. Serves 6.
  2. Place a wire rack on a baking sheet. Pat the shrimp dry with paper towels. Using two skewers side by side, skewer the shrimp snugly against each other, about 5 shrimp per set of skewers. Place the skewers on to the prepared rack.
  3. Whisk together 2 tbsp olive oil and 2 tbsp Sriracha, and use a grill brush to evenly coat both sides of the skewered shrimp. Sprinkle evenly with salt and pepper. Refrigerate for half an hour.
  4. Bring a grill or grill pan to high heat and use tongs to place the shrimp firmly onto the grill, letting cook for 3 to 4 minutes on each side or until cooked through and charred outside. Transfer the skewers to a plate and use tongs to slide the shrimp off the skewers.
  5. Use a fork to combine the remaining 2 tbsp of Sriracha with the mayonnaise. Assemble the tacos starting with a few shrimp, followed by the red cabbage slaw and Sriracha mayo. Serve with lime.
  6. *Red cabbage slaw: Whisk together 1/3 cup sour cream, 1 tbsp olive oil and 1 tbsp lime juice in a medium bowl. Add 2 cups thinly sliced red cabbage (from about half of a small red cabbage), 1/2 cup chopped green onion and 1/2 cup shredded carrot (from about 1 large carrot), and toss to coat evenly. Season with salt and pepper.
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