Big Batch Pineapple Jalapeño Margaritas

4.22 from 33 votes

A spicy sweet margarita made for a crowd! All you need is pineapple juice, lime juice, tequila, jalapeño simple syrup, & Topo Chico.

Prep Time10

Cook Time5

Total Time15

Servings: servings (~6 oz each)

Calories: 143kcal

Ingredients

4 1/2 cups pineapple juice (36 fl oz)
1 1/2 cups tequila (12 fl oz)
1 cup Topo Chico (8 fl oz)
1/2 cup lime juice (4 fl oz)
Optional: extra sliced jalapeños see notes

Jalapeño Simple Syrup

1/3 cup granulated sugar
1/3 cup water
3 jalapeños, sliced

Instructions

Make the simple syrup. Add 1/3 cup water, 1/3 cup granulated sugar, and 3 jalapeños, sliced to a small sauce pan. Bring to a boil over medium-high heat and stir to dissolve the sugar. Remove from heat and continue to steep the peppers for 10-15 minutes. Strain and cool.
Build the margarita pitcher. Add 4 1/2 cups pineapple juice, 1 1/2 cups tequila, jalapeño simple syrup, 1/2 cup lime juice, and optional sliced jalapeños to a pitcher and stir. Top with 1 cup Topo Chico and stir before serving over plenty of ice.

Notes

The total recipe yield is about 66 fl oz - 11 servings of about 6 fl oz each. Serve with plenty of ice for dilution.

Be sure to read my notes about adjusting spice levels. The base recipe is meant to be approachable for a crowd, but if you want more heat, add 1-3 extra sliced jalapeños to the pitcher and let it rest in the refrigerator overnight.

Nutrition