1 (10-ounce) can pina colada frozen concentrate mixer, thawed
10 ounces tequila (use the empty 10-ounce pina colada mixer can for measuring)
5 ounces pineapple juice (fill the pina colada mixer can half-full for measuring)
Juice from ½ lime
7 cups ice
Kosher salt for rimming glass (optional)
Lime and pineapple wedges for garnish (optional)
Rub edges of margarita glasses with a lime wedge and dip in kosher salt to coat rims. Place pina colada concentrate, tequila, pineapple juice, lime juice and ice in a blender and blend until smooth. Split into double batches to accommodate the size of your blender pitcher if necessary. Pour into glasses.