The grilled fruit in this margarita gives it just a touch of smokiness. And because some of the natural sugar caramelizes, to me the fruit takes on a slightly less sweet but richer flavor.
I also like to include the banana on the skewer when grilling the mango and pineapple.
As an option, the glass can be rimmed with salt, sugar or nothing at all if you like.
Grilled tropical margarita recipe
Prep time: 5 minutes | Cook time: 7 minutes | Assembly time: 5 minutes | Total time: 17 minutes
- 1/2 fresh pineapple, skin and core removed
- 1 mango, peeled, flesh cut off the seed, cut into chunks
- 1 banana
- 1/2 lime, juiced (for soaking the banana)
- 1/2 lime, juiced (for the margarita)
- 2 tablespoons coconut milk
- 3/4 cup orange juice
- 1-1/2 cups ice cubes
- 1/3 cup (4 ounces) tequila
- 1 lime quarter, for rimming the glasses (optional)
- Margarita salt, for rimming the glasses (optional)
- Heat a barbecue grill on medium heat.
- Peel the banana, and cut it into quarters. To a small bowl, add the pieces of banana, and top with the juice from 1/2 a lime. Coat all sides of the banana with the lime juice to prevent it from turning brown. Set aside.
- Cut the pineapple into medium-size chunks. Set aside.
- To 3 long, presoaked bamboo skewers, add the pineapple, banana and mango.
- Heat the skewered fruit on the grill. Turn the skewers so that each side has grill marks (about 7 minutes).
- Remove from the grill, and let cool.
- Reserve a small amount of the grilled fruit for garnish. To a blender, add the grilled fruit, lime juice (including the juice that the bananas were soaking in), coconut milk, orange juice, ice and tequila.
- Blend on the smoothie setting.
- Rim the serving glasses with lime and margarita salt (optional).
- Serve the margarita right away, and garnish with grilled fruit.
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