A Sloppy Rita with Butter-Griddled Pineapple

5 from 1 vote

A Sloppy Rita is kind of the cheaters version of a traditional old-school Margarita. Add a brown sugar butter-griddled pineapple slice - NO WORDS!

Prep Time5

Cook Time10

Total Time25

Course: Drinks

Cuisine: American

Servings: cocktail

1 fresh slice or long spear of pineapple, preferably 1/2" thick or more, trimmed and cored
1 tablespoon salted butter
1 tablespoon light or dark brown sugar
1 teaspoon ground cinnamon

Prepare a cooling rack overtop a baking sheet lined with parchment. Set aside.
Over medium heat, melt the butter in a non-stick griddle. Allow the butter to foam, then brown slightly. Be careful not to allow it to burn.
Add the pineapple slice or spear and brown slightly on each side, about 5 to 8 minutes.
Sprinkle with the cinnamon and follow with the brown sugar.
Continuously baste the pineapple with the butter mix by tilting the griddle and spooning the liquid until the pineapple is cooked through and a nice golden brown, about 3 to 5 minutes.
Transfer the pineapple carefully to the cooling rack. Allow to cool for 10 minutes (or longer), brushing the remaining butter mix on all sides. As the pineapple and the butter mix cool, the syrup will become more viscous and cling to the pineapple almost like candy.

Rim a 20 ounce cocktail glass or plastic party cup with citrus sugar, Margarita salt, or a mixture of both. Set aside.
Fill a large cocktail shaker with ice cubes.
To the shaker, add the tequila, the orange liquor, sour mix, and orange juice. Shake vigorously for 30 seconds to one minute.
Pour all (or strain if you prefer no ice) into the prepared rimmed glass. Garnish with one butter-griddled pineapple slice or spear and several Maraschino cherries.
This drink goes hand in hand with some moderately heavy nosh.