Try this Pineapple Henny-Rita recipe, or contribute your own.
- Carbohydrate 118.736 g
- Cholesterol 0 mg
- Fat 1.086 g
- Fiber 12.6699997842312 g
- Protein 4.887 g
- Saturated Fat 0.08145 g
- Serving Size 1 1 recipe (1616g)
- Sodium 37.49 mg
- Sugar 106.066000215769 g
- Trans Fat 0.5249 g
- Calories 452 calories
Step-by-step
- Slice the top off of the pineapple. Then remove the the inner parts.
- Scoop out the meat of the pineapple, then toss it into a blender.
- Blend until nice and creamy.
- Now add in the ice, tequila, margarita syrup, triple sec, and 2 shots of Hennessy..
- Blend everything until it's nice and slushy.
- Stuff the pineapple ( or glasses) with the slushy goodness.
- Open up a small Hennessy bottle or two, and place them upside down into the Pineapple Henny-Rita.
- Garnish with Lime, and Pineapple wedges.
- Serve, and drink responsibly!
While traditional margaritas rely strictly on agave spirits and citrus juice, this variation introduces cognac and fresh tropical fruit to the shaker. Fresh pineapple contains the enzyme bromelain, which can break down dairy proteins if you ever decide to add cream, but here it simply requires thorough blending with ice to achieve a uniform slush texture. High-sugar tropical drinks demand precise temperature control to prevent rapid separation, so ensure your ice cubes are completely frozen and hard before blending at high speed for 45 seconds.
Adjusting this formulation for guests who avoid alcohol requires replacing the tequila, triple sec, and cognac with equal parts orange juice, agave nectar, and strong-brewed black tea for depth. Hollow out the pineapple shell carefully by scoring the perimeter with a pairing knife before using a grapefruit spoon to scoop out the pulp, leaving at least a half-inch border to prevent liquid from leaking through the sides.
