Preheat the grill to medium-high heat (425 °F).

Place each quarter of pineapple on the grill and cook for 3-5 minutes, or until charred on all
sides. Remove the pineapple from the grill and allow to cool, reserve one of the quarters
for garnish.

Puree the remaining grilled pineapple and ½ of the jalapeno in a food processor or blender.

Add to a pitcher and top with mezcal, Cointreau, agave and salt. Stir until combined.

Run a lime wedge around the outer rim of rocks glasses and dip in Tajin spice. Add ice and serve with grilled pineapple garnish and a small slice of jalapeno.