Cut a few wheels of pineapple and place on a hot grill. Cook pineapple on both sides until pineapple begins to char. Remove from grill, let cool, and cut into one-inch chunks.
On a small plate, mix the coarse salt with the dried chipotle powder. Cut a slit in a lime wedge and run it around the rim of a rocks glass, then dip the glass in the chipotle salt to coat the rim of the glass.
In a mixing glass, combine 2 pieces of grilled pineapple, 4 sage leaves, simple syrup, and muddle.
Add lime juice, yuzu juice (or lemon/orange), Patrón Citrónge Orange, and Patrón Silver, top with shaking tin, and shake vigorously with ice to chill.
Double strain into the chipotle salt-rimmed rocks glass over fresh ice.
Garnish with a slice of charred pineapple and a sprig of fresh sage.