Place the salt on a plate. Rim a glass with a lime wedge and dip in the salt to coat.

Add the defrosted strawberries to a blender or food processor and blend until completely pureed. This will make more than you need. (You can keep this mixture in the fridge sealed tightly for a few days.)

In a cocktail shaker with ice, add 1 to 2 ounces of the strawberry puree along with the tequila, grand marnier, lime juice and pineapple simple syrup. Shake for 30 seconds. Pour mixture into the glass, then fill with a lime wedge, pineapple wedge and crushed iced. Top it off with the pineapple juice and another lime. Drink up!

For pineapple simple syrup: combine equal parts sugar and pineapple juice (such as 1/2 cup of each) in a saucepan over medium heat. Whisking to dissolve the sugar, bring it to a simmer and cook for a 1 to 2 minutes. Turn off heat and let cool to room temperature.

Note: I also juice my own pineapples in my juicer. I’ve done so in the vitamix too by blending then straining!