Can I make this pineapple tequila cocktail ahead of time?

Yes. Mix the tequila, pineapple juice, lime juice, and chile liqueur in a pitcher and chill. Grill the pineapple in advance as well. Add ice and Topo Chico just before serving to keep the drink fresh and bubbly.

What tequila is best for pineapple tequila punch?

An añejo tequila such as SWOL Añejo is the best choice because its oak-aged character complements the smoky grilled pineapple and chile flavors in the punch.

Grilled Pineapple–Tequila Punch

Q: What is in a pineapple tequila punch?

A pineapple tequila punch is made with SWOL Añejo tequila, pineapple juice, grilled fresh pineapple, fresh lime juice, Ancho Reyes Verde chile liqueur, and a Topo Chico topper.

Q: Why grill the pineapple?

Grilling caramelizes the pineapple’s natural sugars and adds smoky depth that pairs beautifully with aged tequila, giving the punch a richer flavor than plain pineapple juice alone.

Q: How many people does it serve?

The recipe makes about 8 to 10 servings as written and can easily be doubled or tripled in a punch bowl for larger gatherings.

Q: What can I use instead of Ancho Reyes Verde?

You can substitute a poblano-infused simple syrup, a small pinch of mild chile with a touch of agave syrup, or omit the chile component entirely for a non-spicy version.

Q: Can I use canned pineapple juice?

Yes. Canned pineapple juice works well, though fresh pineapple juice or juice made from grilled pineapple will provide a brighter, smokier flavor.

This Grilled Pineapple-Tequila Punch is the pineapple tequila cocktail you build when you are feeding a crowd. Charring fresh pineapple on the grill caramelizes its sugars and adds a smoky depth that plain juice never delivers, and that smoke plays beautifully against the oak in SWOL Añejo. Ancho Reyes Verde brings a gentle green-chile heat, fresh lime keeps it bright, and a splash of Topo Chico on top adds sparkle. It batches in a pitcher ahead of time, so you can grill, mix, and chill before guests arrive. Below is the full punch, a single-serve version, and tips for dialing the heat up or down.

INGREDIENTS

2.5 cups (20 oz) SWOL Añejo Tequila, the hero; its aged oak stands up to smoke and chile. (The original calls for blanco; añejo makes it richer and keeps the SWOL signature.)
0.5 cup (4 oz) Ancho Reyes Verde, poblano-chile liqueur for mild green heat.
12 oz pineapple juice, fresh if you can; canned works.
0.5 cup (4 oz) fresh lime juice, about 4 to 5 limes.
1 fresh pineapple, peeled and cored, for grilling.
Topo Chico or other sparkling water, to top each glass.
Garnish: mint sprigs, lime wheels, jalapeño slices.

HOW TO PREPARE

Soak wooden skewers in water. Cut the peeled, cored pineapple into spears.
Heat a grill to medium. Grill the pineapple spears until well marked on both sides, then set some aside for skewers and dice the rest if you want extra fruit in the bowl.
In a large pitcher, combine the tequila, Ancho Reyes Verde, pineapple juice and lime juice. Stir.
Refrigerate until cold, ideally an hour or more.
To serve, fill each rocks glass with ice, add a grilled pineapple skewer, fill about three-quarters with the punch, and top with Topo Chico.
Garnish with mint, a lime wheel and a jalapeño slice.

Style of Glass to use

Rocks Glass

Garnishes

Mint, Pineapple, Jalapeno

How to grill pineapple for cocktails

Use a ripe pineapple; the riper it is, the more it caramelizes. Pat the spears dry so they mark instead of steam. Medium-high heat, 2 to 3 minutes per side, until you see dark grill lines. No grill? Use a grill pan or sear the spears in a hot cast-iron skillet. Let them cool before adding to cold punch.

Control the heat (Ancho Reyes and jalapeño)

Ancho Reyes Verde is a mild poblano-chile liqueur; the punch is warm, not fiery. For more heat, muddle a jalapeño slice in each glass or add a second half-cup to the batch. For no heat, leave it out and the drink is still a bright grilled pineapple tequila cocktail. No Ancho Reyes? Substitute a poblano-infused simple syrup or a small pinch of chile with a touch of agave.

Make it a single grilled pineapple tequila cocktail

For one drink: 2 oz SWOL Añejo, 0.5 oz Ancho Reyes Verde, 1.5 oz pineapple juice, 0.75 oz fresh lime. Shake with ice, strain over fresh ice with a grilled pineapple spear, top with Topo Chico.

Spicy pineapple margarita variation

Want it as a spicy pineapple margarita instead of a punch? Per serving use 2 oz SWOL Añejo, 0.75 oz orange liqueur, 1.5 oz grilled-pineapple juice, 0.75 oz lime, and a jalapeño slice, shaken and served over ice with a Tajín rim.

Frequently Asked Questions

What is in a pineapple tequila punch?

SWOL Añejo tequila, pineapple juice, grilled fresh pineapple, fresh lime, Ancho Reyes Verde chile liqueur, and a Topo Chico topper.

Why grill the pineapple?

Grilling caramelizes the fruit's sugars and adds smoky depth that pairs with aged tequila, giving the punch flavor plain juice cannot.

Can I make this pineapple tequila cocktail ahead?

Yes. Mix the spirits and juices in a pitcher and chill; grill the pineapple ahead too. Add ice and Topo Chico only when serving.

How many people does it serve?

About 8 to 10 servings as written; scale up in a punch bowl for larger parties.

What can I use instead of Ancho Reyes Verde?

A poblano-infused simple syrup, or a small pinch of mild chile with a touch of agave, or leave it out for a non-spicy version.

Can I use canned pineapple juice?

Yes, canned works. Fresh or grilled-pineapple juice tastes brighter and smokier.

What tequila is best?

An aged añejo like SWOL, whose oak and vanilla notes pair with dark chocolate.