Pineapple Sangria Recipes

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.

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.

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.

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).