Cut off the top and bottom of the pineapple. Slice off one or two wheels for garnish.
Remove pineapple rind, core, and slice remains pieces into sections to place on the griddle
Before going on the griddle pat dry with paper towels to remove moisture, this helps the caramelization process.
Pre heat Blackstone to Medium High. Spray Blackstone non stick griddle spray on the flattop
Place pineapple on griddle and cook each side 3-4 minutes or till it’s golden. Make sure to get every side
Slice Limes in half and pat dry of extra juices. Place on the griddle and cook until you see that it’s toasted and golden.
In a jar or container add equal parts sugar and water. Then slice one fresh jalapeño and add to the water and sugar. Add lid and shake till sugar is dissolved.
In a blender add ice, half of your pineapple chunks, the lime juice from the griddle limes, 2-3 ounces of spicy simple syrup, 2-3 ounces of triple sec, 3-4 ounces of tequila and blend.
Rim glasses with pineapple juice and Tequila lime seasoning. Fill glass with contents from the blender and garnish with a piece of griddled pineapple and a fresh jalapeño.
