1. Put the pineapple chunks into a blender. Cut 2 slices from the lime for decoration, then squeeze the juice from the remainder and add this to the blender with the tequila, triple sec and 4 tsp of the Tate & Lyle Demerara sugar.

2. Tip half the ice cubes into the blender and blend for a few seconds. Add the rest of the ice cubes and blend again to give a thick, slushy consistency.

3. Sprinkle the rest of the Demerara sugar onto a plate. Dip the rims of 2 Margarita glasses into water, then dip into the sugar, so that the rims are coated. Pour in the frozen mixture, then serve, decorated with lime and pineapple slices.