For the rim: spread the chili powder, salt and sugar on a small plate. Moisten the rim of 2 glasses with a lime wedge. Dip the edge of the rim into the mixture and gently shake off any excess. Fill the glasses with ice and set aside. For the mango-pineapple mixture (yield about 1 cup): Add the mango, Torani Pineapple and lime juice to a blender. Blend until smooth and creamy. Set aside. For the cocktail: In a cocktail shaker, muddle 1-4 slices of jalapeno. Fill the shaker with ice and add the mango mixture, triple sec and tequila. Shake vigorously until chilled. Strain the mixture into the prepared glasses. Slowly pour the Torani Grenadine into the glass. Garnish with a lime wheel or wedge. Enjoy!