Friends, I have the perfect drink recipe to kick up your next warm-weather shindig! Say “Yee-haw and yes, please” to Grilled Pineapple Jalapeño Iced Tea! Flame-kissed, juicy tropical pineapple is muddled and mixed into fresh-brewed Milo’s Tea which has been infused overnight with spicy jalapeño peppers —  it’s easy, it’s unexpected, it’s a bona fide boot-stompin’ beverage!

Read on to find learn more about Milo’s tea and get the recipe:

Before I jump into the recipe for Grilled Pineapple Jalapeño Iced Tea, let me mention that we live on iced tea for 10 months out of the year here in Texas, it’s the elixir of Southern life (like coffee to ya’ll up in the Pacific Northwest). While my grandma used to brew her own tea and sweeten it up with a simple syrup, ain’t nobody got time for fussin’ with that these days. That’s why Milo’s Tea is my go-to tea, it tastes just like my grandma’s thanks to high-quality, fresh, natural ingredients. And, I can conveniently find it in the refrigerated cooler section of the market, usually next to the milk gallons. This third generation, women-owned business has become a staple of the south because they listen to their customers and never sacrifice taste – Milo’s Tea is available sweetened with pure cane sugar, unsweetened or in a no calorie option.

To whip up a batch of this Grilled Pineapple Jalapeño Iced Tea, you’ll need to start the night before serving with an easy task – pour ½ a gallon of tea into a pitcher and drop in two sliced fresh jalapeños (remove the seeds prior to infusing for a less spicy result). Let the tea sit in the fridge overnight or for at least 6 hours and then pour through a strainer to remove peppers and seeds. Use one jalapeño if you’re looking for a milder result.

Next, you’ll need to fire up the grill, gas or charcoal. This is a perfect excuse to grill you up some good grub in tandem like burgers, ribs, steaks and such. Cut rounds of fresh pineapple and grill for a few minutes on each side until starting to soften and the natural sugars caramelizing, leaving those beautiful grate marks. This caramelized finish on the pineapple what creates the slightly smoky sweet tones that pair so well with the tanic nature of the tea and jalapeños.

Let pineapple cool a bit and remove the skin and core, cutting up into hunks. Smash it up, making juice and bits of pineapple flesh that you’ll pour into the jalapeño-infused tea – adding a bit of extra pineapple juice for added sweetness.

Milo’s Tea is THE beverage for all my official summer entertaining and impromptu get-togethers. With Memorial Day weekend approaching quickly and National Iced Tea Month happening all of June, this Grilled Pineapple Jalapeño Iced Tea is guaranteed to impress and refresh!  I found my Milo’s Tea at Randall’s (part of the Safeway family), use the store locator to find a fine retailer near you.

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Grilled Pineapple Jalapeno Iced Tea

Prep Time

10 mins

Cook Time

8 mins

infusing overnight

6 hrs

Total Time

18 mins

 

Kick off your summer entertaining with this unique iced tea drink made from Milo's Tea, grilled pineapple and jalapenos -- perfect for a backyard BBQ in warm weather.

Servings: 8

Ingredients

• 64 ounces Milos Unsweet Tea* half of the gallon
• 2 jalapeño peppers sliced (and seeded if you want less heat)
• ½ large pineapple sliced crosswise into ¾” thick circles
• 4 cups canned pineapple juice

Instructions

1. Pour tea into a pitcher and toss in sliced jalapeño peppers. Let infuse overnight or at least 6 hours in the refrigerator.
2. Remove tea and strain off jalapeño and any seeds, reserving jalapenos for garnish.
3. Heat gas or charcoal grill to approximate 400 F degree heat and grill ¾” thick pineapple “rounds” for approximately 4 minutes each side or until softening and natural sugars caramelizing, leaving grate marks.
4. Remove pineapple from heat and let cool 5 minutes. Cut off skin and remove core, slice flesh into chunks (save half of one pineapple round with skin on to cut up for garnish). Add grilled pineapple chunks to bowl and mash up with muddler or back end of a wooden spoon or pounding mallet until flesh in small bits and juice extracted.
5. Pour muddled pineapple and flesh bits into jalapeno infused tea. Stir in another 4 cups of canned pineapple juice.
6. Cut reserved pineapple slice into small wedges for garnish along with reserved jalapeños. Pour tea into tall glasses filled halfway with ice. Enjoy.
7. *If you like quite sweet tea, substitute Milo’s Unsweet Tea for Milo’s Sweet Tea.

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Milo’s Tea Company, but all my opinions are my own. #pmedia #MakeItWithMilos  http://my-disclosur.es/OBsstV