This recipe for Chili Margarita came from a Thai restaurant/ bar called the Lava Lounge in Eugene, Oregon (pacific northwest).Cut the Pineapple into big half-ring slIces/chunks. Place them in a 1-gallon or more jar, along with the whole jalapenos and fill with the Tequila. Let age for at least 2 weeks. When properly aged, fill a cocktail shaker with Ice, Lemonade, Lime Juice, and 1 to 2 oz of the Pineapple-jalapeno infused Mixture (depending on taste). Shake, and pour in a chilled, Salt rimmed margarita glass. Garnish with slIce of Lemon, Lime, and a small jalapeno ring. Enjoy this sweet and spicy refreshing margarita!