the Ingredients
Instructions
This refreshingly delicious summer frozen margarita recipe is made with frozen grilled pineapple and caramelised limes. The incredible combination of grilling the ingredients brings out a sticky, caramelised sweetness.
- Begin this recipe at least 3 hours in advance, as the pineapple needs time to freeze.
- Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) and preheat as directed.Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 10 for information on Weber Q settings and set up methods.Prepare the charcoal barbecue for cooking using direct medium-high heat (210°C-250°C). See below for information on how to set up a Weber Kettle.Prepare your barbecue for cooking using direct high heat (250°C-290°C). Refer to Step 10 for information on Weber Lumin settings and set up methods.Prepare the griddle for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 10 for information on Weber Slate Griddle settings.
- Peel the pineapple and cut it into quarters lengthwise. Remove the inner core, then cut each quarter in half to create 8 long wedges. Cut 8 limes in half.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush and adjust the settings as needed for direct medium-high heat. Grill the pineapple wedges with the lid closed for 12 minutes, turning every 3 minutes, or until each side is caramelised. In the last 4 minutes, grill the limes cut side down for 2 minutes, then flip and cook for another 2 minutes.Once the barbecue has preheated, brush the cooking grills clean with a wire brush and adjust the settings as needed for direct medium-high heat. Grill the pineapple wedges with the lid closed for 12 minutes, turning every 3 minutes, or until each side is caramelised. In the last 4 minutes, grill the limes cut side down for 2 minutes, then flip and cook for another 2 minutes.Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pineapple wedges over direct medium-high heat with the lid closed for 12 minutes, turning every 3 minutes, or until each side is caramelised. In the last 4 minutes, grill the limes cut side down for 2 minutes, then flip and cook for another 2 minutes.Once your barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the pineapple wedges over direct high heat with the lid closed for 12 minutes, turning every 3 minutes, or until each side is caramelised. In the last 6 minutes, grill the limes cut side down for 3 minutes, then flip and cook for another 3 minutes.Once the griddle has preheated, scrape it clean with a scraper. If needed, add a very small amount of vegetable oil to the griddle surface and spread it with the back of a spatula. Cook the pineapple wedges over direct medium-high heat with the lid closed for 12 minutes, turning every 3 minutes, or until each side is caramelised. In the last 4 minutes, grill the limes cut side down for 2 minutes, then flip and cook for another 2 minutes.
- Chop the grilled pineapple into chunks. Reserve and refrigerate at least 8 chunks for garnish. Freeze the remaining chunks for a minimum of 2 hours. Squeeze the juice from the limes and refrigerate it until required.
- Prepare the garnishes: slice the remaining lime, pick smalls sprigs of mint, and thread the reserved caramelised pineapple onto skewers.
- When you’re ready to make the cocktails, add the following to a blender and blitz. The quantities listed below are per cocktail: ½ cup ice 70 g frozen pineapple chunks (approx.) 1 ½ shots tequila (45 mL) 1 shot triple sec (30 mL) 1 shot caramelised lime juice (30 mL) ½ shot sugar syrup (15 mL)
- Rim the cocktail glasses with water, then dip into Tajín or sea salt (sprinkled on a saucer).
- Pour the cocktail into the glass, then top with the pineapple skewer, mint, and lime. Serve immediately.
