• Combine 1/2 cup of pineapple juice & jalapeno in a glass or straight-sided container. Use a wooden spoon handle or a ‘muddler’ & muddle the pineapple & jalapeno together – pressing down on the jalapeno to extract its juice.
• Strain the mixture through a fine metal strainer into a large jug; discard the jalapeno. Add the remaining pineapple juice, lime juice, tequila & triple sec; stir to combine.

To make the rimmer:

• Combine sugar, salt, chili powder & paprika in a small bowl. Sprinkle onto a small, flat plate.
• Take the lime wedge & run it around the rim of each serving glass. Turn each glass upside down in the mixture & turn the glass to coat the rim.
• Carefully fill glasses with ice. Pour the margarita over the ice. Garnish with a slice of jalapeno & pineapple. Makes about 5 cups.