Slice two¼-inch rings from the hatch chile to use as garnish. Then with the remaining chile, chop enough to make 1 tablespoon. Reserve any leftover chile for later use.

Make the skewered garnish by using 1 lime slice, 1 pineapple slice, and 1 hatch chile ring. Set aside.

Place the rim salt in a shallow plate. Rub the lime wedge over the rim of each glass. Then dip the rims of the glasses into the rim salt. Set aside.

In a shaker, mix the pineapple juice with the chopped chile, and let it rest to infuse for at least 1 minute (the longer the more heat).

Now add in the Tequila, liqueur, lime juice and ice, then shake well. Strain the margarita, dividing into 2 ice-filled glasses. Garnish with a skewer and serve immediately.