Pineapple Vanilla Bean Margaritas
Prep time: 
Cook time: 
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Serves: 6 servings
Pineapple gets roasted with sugar and vanilla bean to make the syrup that sweetens this tropical margarita.
  • for the syrup:
  • 2 cups chopped, fresh pineapple
  • 1 cup granulated sugar
  • 1 vanilla bean, split and scraped
  • for the margaritas:
  • 2 cups pineapple juice
  • 1 cup tequila
  • ½ cup lime juice
  • ½ cup cold water
  • ¼ to ½ cup pineapple vanilla bean syrup
  • for the salty mint sugar:
  • 1 cup sugar
  • ¼ cup packed mint leaves
  • 1 teaspoon kosher salt
  1. Make the pineapple syrup several hours, or even a day, ahead of time. Preheat your oven to 425°F. combine the chopped pineapple, sugar, and vanilla bean plus scraped seeds in a baking dish. Roast the pineapple for about 1 hour, until the juices are bubbling and the pineapple has cooked down by about half. Cool and strain out ½ cup of the syrup, save the remaining syrup and pineapple for another use (like stirring into yogurt, topping ice cream, or waffles!). Store the cooled syrup in a lidded jar until ready to mix.
  2. In a pitcher stir together the pineapple juice, tequila, lime juice, water, and pineapple vanilla bean syrup (to taste). Serve on the rocks in salty mint sugar rimmed glasses.
  3. To make the salty mint sugar:
  4. In a food processor pulse the sugar, mint, and salt together until the mint is finely chopped. To rim, wet the edges of your glasses with a wedge of lime and dip into the sugar.
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