On a hot grill (we used a grill pan) cook a few pineapple slices on each side for 1-2 minutes. You want the slices to be just charred and not burnt. Reserve these for garnish!

In a large shaker or cocktail beater (seen in photos) add in pineapple chunks, jalapeno chunks, agave, and mint. Muddle together for a minute until pineapple has been smashed and released juices. Add in orange liqueur, mezcal, pineapple juice and lime juice. Stir will (30-60 seconds).

Strain cocktail into a glass filled with crushed ice. We strained 3/4 of the cocktail and left the rest unstrained for more pineapple and jalapeno flavors. If you want the drink less spicy, strain the whole cocktail. 

Garnish with charred pineapple slices, jalapeno slices, and mint.