This Pineapple Mimosa From Aldi Makes It Feel Like Summer Is Starting Right Now
Updated: Mar. 11, 2021
The premixed pineapple mimosa from Aldi is exactly what you need for an easy Sunday brunch.
You might remember last summer when Aldi released a bright pink watermelon wine. Now, the grocery chain is back with a beverage that’s even better! Just in time for spring and summer, Aldi is set to release its legendary ready-to-pour pineapple mimosa, perfectly priced at just $8.99. (See how Aldi keeps the prices so cheap.) All you have to do is pop it and pour yourself a big glass.
Why We’re Very Excited About the Aldi Pineapple Mimosa
Alright, so making a mimosa isn’t the hardest task in the world. But when you can streamline the process and get a tropical twist at a super-reasonable price, what’s not to love?
Not only is Aldi re-releasing the coveted pineapple flavor this year, but we hear that they might also be bringing back the orange flavor that fans fell in love with in 2018. The easy-to-serve drinks clock in at 8% ABV and pair perfectly with our amazing Sunday brunch ideas. Plus, with all your ingredients in one bottle, they’re perfect for a picnic or a potluck.
The pineapple 750mL bottles sell for $8.99 each, and these are definitely worth a grocery delivery order! We’re already adding these tart and tasty drinks to our list of the many reasons to love Aldi.
When Will They Be in Stores?
This bright and bubbly mixer, which has definitely joined the ranks of Aldi’s award-winning whiskey in our book, will be released on March 17, and since there’s no word yet on how long the bottles will be in stores, we recommend placing your delivery or curbside order ASAP. The bubbly bottles will also make the perfect gift for mimosa lovers, though you might not want to part with your stash!
Enjoy Aldi's Pineapple Mimosa with These Breakfast Recipes for Two!
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Scrambled Eggs with Vegetables
I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. Scrambled eggs with vegetables goes perfectly with sausage, toasted English muffins and fresh fruit. —Marilyn Ipson, Rogers, Arkansas
Quinoa-Pear Breakfast Bake
My husband and I enjoy quinoa, so I created this pear breakfast bake for our Sunday brunch. The quinoa is a nice change of pace from oatmeal. —Sue Gronholz, Beaver Dam, Wisconsin
Salmon Croquette Sandwich
I’m obsessed with smoked salmon on bagels with all the accouterments! Smoked salmon can get pricey, though, so I found this salmon croquette sandwich alternative. I could seriously eat it every day for breakfast. —Jessi Hampton, Richmond Hill, Georgia
Lime Coconut Smoothie Bowl
This Key lime and coconut smoothie bowl is the most refreshing thing on the planet! —Madeline Butler, Denver, Colorado
Cheesy Vegetable Frittata
This cheesy, flavorful egg bake is packed with veggies. My husband and I enjoy it just as much for late-night suppers as we do for brunch. Swap in an egg substitute if you’re cutting the fatin your diet. A simple side of fresh fruit makes a perfect refreshing complement for this dish.—Pauline Howard, Lago Vista, Texas
Pecan French Toast
Make-ahead convenience is a bonus with this yummy brunch dish. It couldn’t be easier to make, but it tastes like you worked all morning!—Cindy Fish, Summerfield, NC
Quick Fruit Compote
My mother used to make this recipe when I was a child. My four kids always ate more fruit when I dressed it up this way. -Maxine Otis Hobson, Montana
Flaxseed Oatmeal Pancakes
I came up with this healthy and really tasty recipe because my husband loves pancakes. They have a great texture and cinnamon taste. —Sharon Hansen, Pontiac, Illinois
Eggs Lorraine
Easy and elegant, this is one of my favorite special-occasion dishes. It’s absolutely delicious! —Sandra Woolard, DeLand, Florida
Apple Pancakes with Cider Syrup
Tender pancakes are filled with minced apple and raisin, and drizzled with apple cider syrup. They're wonderful in the summer or on a cool fall morning. —April Harmon, Greeneville, Tennessee
Ham & Egg Pockets
Refrigerated crescent roll dough make these savory breakfast pockets a snap to prepare. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Brownie Batter Oatmeal
We all grew up eating bowls of lumpy oatmeal for breakfast, and everyone has favorite toppings to make porridge more palatable. My recipe transforms a ho-hum morning staple into something that will make the kids jump out of bed! —Kristen Moyer, Bethlehem, Pennsylvania
Bacon-Broccoli Quiche Cups
Rich with veggies and melted cheese, this comforting and colorful egg bake has become a holiday brunch classic in our home. For a tasty variation, try substituting asparagus for the broccoli and Swiss for the cheddar cheese. —Irene Steinmeyer, Denver, Colorado
Open-Faced Egg Sandwiches
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! —Valerie Belley, St. Louis, Missouri
Grilled Bistro Breakfast Sandwiches
I used to make a classic breakfast sandwich when my kids were still at home. Now that it’s just my husband and me, I’ve jazzed it up with pear, smoked Gouda and spinach. —Wendy Ball, Battle Creek, Michigan
Bacon Egg Cups
These adorable bacon egg cups are a fresh take on the classic breakfast combo. Make sure to use ovenproof bowls when baking. —Carol Forcum, Marion, Illinois
Cranberry Chip Pancakes
These simple pancakes taste so great, you don't even need syrup! Liven them up by adding cranberries, orange juice and vanilla chips to classic pancake batter. —Aris Gonzalez, Deltona, Florida
Berry Smoothie Bowl
We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sweet Broiled Grapefruit
I was never a fan of grapefruit until I had it broiled at a restaurant—it was so tangy and delicious! I finally got the recipe and now make it often for my whole family. —Terry Bray, Auburndale, Florida
Mediterranean Omelet
This fluffy omelet gives us reason to get a move on for breakfast. For a bit of extra flair, add some chopped fresh herbs like basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario
Hearty Multigrain Pancakes
Oats and whole wheat flour make these tasty pancakes extra hearty. Try them with applesauce spooned on top! —Jeri Tirmenstein, Apache Junction, Arizona
Breakfast Banana Splits
I can’t brag enough about this recipe. It’s elegant enough for a formal brunch, yet simple and nutritious. With different fruits and cereals, there are endless potential variations. Renee Lloyd, Pearl, Mississippi
Chicken Sausage Patties
Enjoy the taste of homemade breakfast sausage without guilt. This hearty recipe uses ground chicken in place of regular pork sausage for a lighter spin on the favorite breakfast fare. —Mary Webb, Longwood, FL
Fruit 'n' Cream Crepes
This fresh and creamy breakfast is just the start—you can fill the light crepes with anything you like! — Ruth Kaercher, Hudsonville, Michigan
Bacon 'n' Egg Gravy
My husband, Ron, created this wonderful bacon gravy. It's home-style and old-fashioned. Sometimes we ladle the gravy over homemade biscuits. Served with fruit salad, it's a great breakfast. —Terry Bray, Winter Haven, Florida
Ham & Feta Omelet
Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. —Brittany Beus, College Station, Texas
Biscuits and Sausage Gravy
This biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas
Raspberry French Toast Cups
These individual treats are a delightful twist on French toast that make any morning special. “I made this recipe for my mom last Mother’s Day, and we both enjoyed it,” says Sandi Tuttle of Hayward, Wisconsin.
Yankee Rancheros
After my in-laws began affectionately referring to me as a Yankee, I decided I had to learn to make some Mexican dishes. These are super easy and make my Tex-Mex-loving family happy—even if they do come from a Northerner!. —Darla Andrews, Schertz, Texas
Bacon & Mushroom Omelets
I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. —Susan Kieboam, Streetsboro, Ohio
Bacon, Egg & Avocado Sandwiches
My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas
Fluffy Pumpkin Pancakes
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin
Chorizo and Eggs Ranchero
For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona
Fruit-Filled French Toast Wraps
Here’s my go-to whenever we have brunch guests. If I have extra berries, I just make a fruit salad for later. —Dawn Jarvis, Breckenridge, Minnesota
Pecan Chocolate Waffles
If you like waffles and chocolate, this recipe is for you. These tender but crunchy waffles are great for breakfast, brunch or an after-dinner dessert. Instead of chocolate topping, top with berries and whipped cream or simply sprinkle with powdered sugar. —Agnes Golian, Garfield Heights, Ohio
Full Garden Frittata
I was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California
Fluffy Pancakes
This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. —Eugene Presley, Council, Virginia
Buttermilk Buckwheat Pancakes
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen
Puffy Apple Omelet
With all the eggs our chickens produce, I could make this omelet every day! It's a pretty festive-looking dish, but you could fix it anytime—including for a light supper. —Melissa Davenport, Campbell, Minnesota
Zucchini Frittata
When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida
Old-World Puff Pancake
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee
Portobello Mushrooms Florentine
A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California
French Omelet
This cheesy, full-of-flavor omelet is modeled after one I tasted and loved in a local restaurant. Mine is so hearty and rich-tasting that no one will guess it's lower in fat. —Bernice Morris, Marshfield, Missouri Originally Published: March 08, 2021
