RECIPE: Grilled Pineapple Margarita


This recipe calls for Saltverk Seaweed Salt, but feel free to use your favorite local sea salt.

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Grilled Pineapple Margarita with Seaweed Salt. — Photo by Kelli Ingi

Grilled Pineapple Margarita

  • Yield: Makes 1 cocktail and enough syrup for a few cocktails. 1x


Units Scale
  • 1 oz Grilled Pineapple Syrup (see below)
  • 1/2 oz lemon juice
  • 3/4 oz grapefruit juice
  • 1 oz tequila (100% agave preferred)
  • 1/2 oz mezcal
  • Saltverk Seaweed Salt

For the Grilled Pineapple Syrup:

  • 1 pineapple
  • 2/3 cup sugar
  • 1/3 cup warm water


  1. To prepare the grilled pineapple syrup, remove the outside of the pineapple and discard. Cut the pineapple into quarters and remove the core from each piece.
  2. Grill the pineapple pieces over medium-high heat until it has good caramelization (approx 4-5 minutes on each side). When finished, pineapple should have a light char, and should not be black.
  3. While pineapple cools, put sugar and warm water together in a bowl, then chill to room temperature.
  4. Once simple syrup is cooled, add it and the grilled pineapple to a blender. Blend until well mixed then strain. Syrup will last for a month refrigerated.
  5. Salt your cocktail glass to your liking. Add all ingredients to a cocktail mixer and shake. Strain and enjoy!

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  1. Hello there! I just came across your amazing recipe and I must say it looks absolutely delicious. I recently had the pleasure of working with a talented London food photographer and I thought you might be interested in their stunning portfolio. You can check out their work. They truly have an eye for capturing the beauty of food. Keep up the fantastic work on your blog, and I can’t wait to try this recipe myself!


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