2 1/2 C. Blanco Tequila
1/2 C. Ancho Reyes Verde liqueur
12 oz. Pineapple Juice
1/2 C. Lime Juice
Large pineapple chunks – brown sugar
Garnish with mint, lime wheels, or jalapeno slices
Put drained pineapple chunks in one layer on a cookie sheet – sprinkle lightly with brown sugar. Broil or grill to brown and caramel sugar – let cool.
Combine tequila, Ancho Reyes, pineapple juice, and lime juice in a pitcher and let chill.
Add ice to the pitcher. Put 1-2 grilled pineapple in each cocktail glass. fill glass 3/4 way full with pitcher and top off rest with club soda. Mix and serve with one of the garnishes.