Recipe for cooking pineapple margaritas
Recipes from Mexico :: Mexican Beverages
2 1/4 (two and one-fourth) c. Pineapple Tequila
1 (12 ounce) can frozen limeade
concentrate, thawed
4 chunks pineapple, from the tequila
jar, finely chopped
4 trays ice cubes
Kosher salt, for rims of glasses
3 Mexican limes, quartered
In a blender container, combine half the tequila, half the limeade concentrate and half the pineapple. Fill the jar to the top with ice cubes, cover, and blend on high until slushy and thick. Transfer to a pitcher. Repeat with the remaining tequila, limeade concentrate, pineapple and ice. Stir to blend, pour into glasses that have been salted, if desired. Squeeze a lime quarter into each glass and serve immediately.
