Tequila is good. Infused tequila is better. Patience is one of the most important ingredients here, but don’t be afraid to sneak a taste or two mid-infusion. Actually, you’ll be better off if you do—the jalapeños will come out before the pineapple, and you don’t want to make it too hot to drink!


Start with a clean mason jar. You’re only using 12 ounces of tequila, but your jar should hold at least 20 ounces, since the pineapple also takes up space. Next comes juicy pineapple and hot jalapeño.

Look for a pineapple with a firm shell that’s slightly soft when you press on it. Once you have one that meets that criteria, give it a whiff. A perfectly ripe pineapple will have a sweet aroma. And don’t forget the tequila! Use silver on blanco for this pineapple infused tequila recipe.

Yield: Makes approximately 1½ cups
Jalapeño Pineapple Infused Casamigos Blanco Tequila Recipe

Jalapeño Pineapple Infused Casamigos Blanco Tequila Recipe

This pineapple and jalapeño infused Casamigos tequila is the perfect drink to enjoy all spring and summer long, especially when you fire up the grill. It takes a little (mostly idle) time to make, but it’s so worth it.



  1. Place the tequila in the mason jar. Add the diced pineapple.
  2. Remove the stems from the jalapeños and cut them into quarters, lengthwise. If you like a lot of heat, include the seeds. If you want a little less heat, remove some of the seeds. The heat is mainly in those tiny white seeds. Here’s a tip when working with jalapeños: put on a pair of disposable gloves. If any of those seeds get on your hands and then you touch around your eyes, you will feel the sting for quite a while! Now, put the lid on your jar and give it a good shake!
  3. Steep the mixture in the refrigerator for 2 days and give it a taste. If you have enough heat, remove the jalapeños. The pineapple takes a bit longer to infuse into the tequila. Continue to steep and taste daily until you get the flavor combination you like! I usually let mine go for 3 to 5 days.
  4. Pour the mixture through a sieve, catching the infused tequila in a bowl. Transfer the tequila back into the mason jar. Don’t forget that delicious pineapple! You can freeze it and throw the pieces in a blender to make one terrific frozen margarita!
Did you make this recipe?
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April 27, 2022 — Mary DiSomma