Grilled Pineapple Mockaritas with Spicy Lime Salt

Ingredients

• 1 DOLE^® Pineapple, rind removed, cored and cut crosswise into 1-inch-thick rings
• Vegan nonstick cooking spray
• 4 DOLE^® Limes, 3 zested and 4 juiced (about ¼ cup each zest and juice), 1 squeezed lime reserved
• 3 tablespoons kosher salt
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons light agave nectar
• Crushed ice
• 3 cans (12 ounces each) lime seltzer water

Directions

1. Prepare outdoor grill for direct grilling over high heat; spray both sides of pineapple with nonstick cooking spray. Place pineapple on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once. Transfer to cutting board; coarsely chop.
2. Blend 2 tablespoons lime zest, salt and crushed red pepper in a blender on high until finely chopped; spread on a plate. Makes about ¼ cup.
3. Blend agave nectar, pineapple, lime juice and remaining 2 tablespoons lime zest in a blender on high; refrigerate 1 hour. Makes about 4 cups.
4. Run a squeezed lime around rims of 8 (16-ounce) glasses to dampen; dip rims of glasses into salt mixture to coat. Add ice and ½ cup mockarita mix to each glass; stir and top with seltzer.

Tips & tricks

Rim coating can also be ground and mixed using a mortar and pestle.

Use remaining rim coating sprinkled over fresh pineapple, mango, watermelon or avocado, or to season chicken, fish, tofu, eggs, vegetables, tacos or chili.