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.