Best Pineapple Sangria Recipes

PEACH-PINEAPPLE SANGRIA

Steps:

• Stir Riesling, peach schnapps, and pineapple juice together in a pitcher; add frozen peach slices and lime wedges to serve.

MANGO PINEAPPLE SANGRIA RECIPE BY TASTY

Steps:

• In a large pitcher, combine the pineapples, mangoes, wine, brandy, and pineapple juice. Stir until mixed.
• Chill for at least 4 hours.
• Add the soda, then serve with a pineapple wedge on each glass.
• Enjoy!

PINEAPPLE SANGRIA

Steps:

• Mix Sauvignon Blanc, pineapple juice, triple sec, and brandy together in a large pitcher. Add chopped pineapple, orange, lemon, and lime. Cover and refrigerate, 8 hours to overnight.
• Stir in lemon-lime soda before serving.

PINEAPPLE MOJITO SANGRIA

Steps:

• Instructions
• In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon.
• Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
• Cover and place in the refrigerator for 4 - 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).

PINEAPPLE SANGRIA

Steps:

• In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir. Pour into large wineglasses and garnish with the mint and orange.

GRILLED PEACH & PINEAPPLE SANGRIA

Steps:

• Make sangria by combining wine, lemonade and liqueur. Refrigerate. Meanwhile, in a small bowl, combine melted butter, sugar and cinnamon. Mix well., Brush butter mixture over cut side of peaches and all over pineapple slices. Grill fruit, covered, on a greased rack over medium direct heat 4-5 minutes. Turn peaches and pineapple. Grill 4-5 minutes more. Remove from grill., Cut each peach half into 5 or 6 slices and each pineapple slice into 5 or 6 pieces. Add three-fourths of fruit to sangria, reserving remainder. Refrigerate at least 2 hours., Before serving, thread several pieces of reserved fruit onto appetizer skewers. Pour sangria over ice; serve with fruit skewers.

ROSé SANGRIA WITH PINEAPPLE AND GUAVA

Steps:

• Mix first 5 ingredients in large pitcher. Set 12 orange slices aside for garnish; add remaining orange slices to pitcher. Cover and chill at least 6 hours or overnight.
• Fill tumblers with ice. Pour sangria over. Garnish with orange slices and serve.

MANGO PINEAPPLE FROZEN SANGRIA RECIPE BY TASTY

Steps:

• Combine all ingredients in a blender, and mix until fully blended.
• Serve and garnish with a pineapple wedge.
• Enjoy!

MANGO KIWI PINEAPPLE SANGRIA RECIPE BY TASTY

Steps:

• In a pitcher, pour the coconut rum over the mango and kiwi. Chill for 1 hour.
• Pour in the rest of the ingredients and stir.
• Enjoy!

PINEAPPLE-COCONUT SANGRIA

Steps:

• Bring the coconut water and sugar to a boil in a small saucepan, stirring until the sugar has dissolved. Let cool, then transfer the syrup to a 3-quart pitcher.
• Add the wine, soda water, rum and lime juice to the pitcher, and stir to combine. Add the pomegranate seeds, dragon fruits, kiwis and pineapple, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass.

PEACH MANGO PINEAPPLE WHITE SANGRIA RECIPE - (4.6/5)

Steps:

• Combine first three ingredients in a large pitcher and stir until sugar dissolves. Add the remaining ingredients, stir, and refrigerate until chilled. I have successfully stored leftover sangria in my refrigerator for up to one week; your mileage may vary. Note: Flavors marry and mellow as time elapses. Sangria gets better 8 to 24 hours later, similar to spaghetti sauce. You can (and should) make this a day ahead of time for a party or event if time and planning permits. Recipe is highly flexible; use whatever frozen (or fresh) fruit you have on hand; berries, oranges, nectarines, peaches, etc. Use whatever wine and liquor you have such as Midori, Hyptoniq, Gran Marnier, Chambord, lemon/lime/peach flavored vodka, Malibu, etc.

WHITE WINE SANGRIA WITH PINEAPPLE JUICE

Steps:

• In a large pitcher, combine the pineapple juice, lemon juice and orange and lemon slices; mash gently with a wooden spoon until fruit is partially crushed.
• Add the wine, pineapple, and triple sec.
• Refrigerate for 2-4 hours.
• Just before serving, add soda. Serve over ice.

PINEAPPLE SANGRIA

Steps:

• In a large pitcher, combine 2 cups pineapple, white wine, simple syrup, and rum. Stir gently then cover and refrigerate for at least 4 hours and up to 24 hours. When ready to serve, add the coconut water, lime juice, lime slices, and sparkling water. Add the Maraschino liqueur, if using, then carefully fill the pitcher with ice and stir to combine. Garnish glasses with the remaining pineapple, if desired, or add the fruit to the pitcher.

PLUM AND PINEAPPLE SANGRIA

Steps:

• Cut half of the pineapple into 3/4-inch-thick spears and the other half into 1-inch chunks. Transfer all pineapple to a pitcher, and add plums. Sprinkle with sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour at room temperature. Stir in wine, pineapple juice, and sparkling water. Sweeten with more sugar, if desired, and serve chilled.

ROSé SANGRIA WITH PINEAPPLE AND GUAVA

Steps:

• Mix first 5 ingredients in a large pitcher.
• Save out some of the orange slices (about 12) for garnishing and add the remaining slices to pitcher.
• Cover and chill for at least 6 hours, but preferrably overnight.
• Fill glasses with ice, pour sangria over, garnish with remaining orange slices, and serve.

PINEAPPLE-ORANGE SANGRIA

Steps:

• 1. In a pitcher, stir the wine, vodka, pineapple juice and agave nectar until well mixed. Add the fruit and then refrigerate for at least 2 hours and up to 24 hours. Serve over ice, garnish with the fruit. Top off each glass with a splash of club soda. Makes about 8 cups.

PINEAPPLE COCONUT SANGRIA

Steps:

• Combine all ingredients in a pitcher and serve over ice. Top with fresh fruit. Enjoy!

PLUM AND PINEAPPLE SANGRIA

Steps:

• Peel pineapple; halve lengthwise and remove core. Cut half the pineapple into 3/4-inch spears; cut the other half into 1-inch chunks. Place in a pitcher with the plums; sprinkle with sanding sugar, and stir to combine. Add Cointreau and brandy; let sit at least 1 hour.
• When ready to serve, stir in red wine, pineapple juice, and sparkling water. Add more sugar, if desired. Serve chilled.

PINEAPPLE MOJITO SANGRIA

Steps:

• In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon.
• Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
• Cover and place in the refrigerator for 4 - 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).

PURPLE CORN AND PINEAPPLE SANGRIA

Steps:

• Rinse corn and place in stockpot. Peel pineapple and place skin in stockpot. Cut pineapple flesh into small dice and reserve. Add canela and water to pot. Bring to a boil and then simmer, slightly covered, for 1 hour.
• Remove from heat and strain. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool.
• Add wine, pisco, and diced pineapple. Refrigerate overnight. Serve over ice.