Spicy Pineapple Jalapeno Margarita

2 servings

10 piecessliced pineapple, about 2 inch triangle base, plus extra for garnish

¼ teaspoonmelted dairy free butter, optional to grill pineapple

⅖ cuptequila , 2-4 ounces (more or less depending on preference)

2 tablespoonsfresh cilantro or mint, leaves only

2 tablespoonsfresh lime juice

2 ½ slicesjalapeño, seeds removed if you don’t want the spice

1 ¼ cupsfresh pineapple juice

¼ cupwater or soda water, if wanted to dilute

5 slicesfresh lime

Coat sliced pineapple in butter, if using. Grill on grill pan or actual grill until both sides are browning, about 5-7 minutes on each side.
Meanwhile, combine tequila, cilantro and lime juice in a glass jar or cup. Using a muddler (or end of a thick spoon or ice cream scooper if you don’t have one), carefully and slowly smash the cilantro with the tequila and lime juice until cilantro is somewhat smashed. Add jalapeño and mash a few more times.
Once pineapple is grilled and cooled, squeeze juices into the jar or cup then add the pineapple in as well. You can also strain liquid if you don’t like the cilantro pieces.
Add fresh lime slices. Then add the fresh pineapple juice and soda/water if using.
Serve over ice with extra pineapple as garnish.