Give a classic cocktail a refreshingly sweet yet smoky twist with grilled pineapple and chili powder.
3 cups pineapple juice
8 ounces silver tequila
4 ounces simple syrup, plus 2 tablespoons reserved
4 ounces lime juice
1 tablespoon sea salt
1 tablespoon chili powder
1 lime, zested
Peel and cut pineapple into spears. Cook on the grill or a grill pan until you see grill marks, but still firm. Cut into large chunks and set aside.
In a large pitcher full of ice, combine pineapple juice, tequila, simple syrup, lime juice and a few pineapple chunks. Stir to combine.
On a plate, combine salt, chili powder and lime zest.
Rub the rim of a glass with a wedge of lime, then into the salt mixture and fill with ice. Pour margarita into the glass and garnish with a pineapple leaf, grilled pineapple and lime wedge.