June 22, 2021

Welcome summer with the Spicy Serrano Pineapple Margarita

Summer has finally arrived and everyone in Vancouver is looking forward to reconnecting with family and friends! We’ve found the perfect ice-cold refreshment for you to try. It’s Tieghan Gerard’s Spicy Pineapple Margarita from her blog Half-Baked Harvest.

Its sweet, smoky, & spicey flavours rushed this delightful drink to the top of our go-to summer cocktails list! 

Welcome summer with the Spicy Serrano Pineapple Margarita


Tieghan’s blog has the full recipe for a drink for one or a pitcher for four.  But it does require a little prep in advance, like charring the chile on an open gas flame or atop a pan. This short step helps to remove some of the heat but more importantly, it adds smokiness. You'll agree that the added effort is unmistakeably worthwhile after muddling it with the mint and pineapple.  

And of course, it’s customary to salt the rim of your margarita. Tieghan’s recipe calls for a simple Tajin Chile Salt which can be made in advance then stored in a jar for future summer cocktails. 

Spicy Serrano Pineapple Margarita Taijin Salt

Make it your own 

The recipe calls for serrano chiles, But if you’re sensitive to spice feel free to tone down the heat by using Jalapenos instead. 

The flesh of fresh pineapples adds delicious texture but you can use pineapple juice too.  

Either honey or sugar can be used as your sweetener. It’s up to you. I personally used white granulated sugar.  

I didn’t have orange liquor on hand. It can be omitted altogether or you can substitute with 2 teaspoons of orange zest (or a splash of orange juice) for a hint of citrus. 

Finally, you can go the extra mile by adding fizz with a topping of ginger beer or seltzer water. Why not? 

Welcome summer with the Spicy Serrano Pineapple Margarita

The Ingredients 

  • 1 serrano chile 
  • 1/3 cup very ripe pineapple chunks (or 1/4 cup pineapple juice) 
  • 4 fresh mint leaves 
  • 2 ounces silver tequila 

Tajin Salt 

  • 1/4 cup sea salt 
  • 1 teaspoon tajin 
  • 1 small pinch granulated sugar 


1. Place the serrano chiles over a gas flame, or in a dry skillet over high heat. Char the chile all over, turning a few times, until blackened. Remove and let cool, then halve the chile and de-seed, if desired. 

2. To make the tajin salt. Combine all 3 ingredients on a shallow plate. Rim your glass. 

3. In a cocktail shaker or glass jar, add the pineapple, mint, tequila, orange liquor, lime juice, and honey (or sugar). Add 1-2 quarters of the chile. Muddle together, squashing everything to release the juices. Fill with ice and shake until combined, about 1 minute, the longer you shake, the spicier it will be. 

4. Strain into your prepared glass. Top with ginger beer, if desired. Garnish with mint and pineapple wedges. Enjoy! 


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