1. Make the chili salt by combining salt and chili powder. Rim glass with chili salt mixture.
2. Muddle the jalapeño slice with lime juice in a shaker. (If you don't have a muddler, use the handle of a wooden spoon).
3. Place 1-1/2 cups ice in the shaker and add tequila, pineapple juice and triple sec. Shake vigorously and pour into a rimmed glass. Garnish with pineapple wedge and jalapeño slice, if desired.