Grilled Peach & Pineapple Sangria Recipe

5 1 1
Grilled Peach & Pineapple Sangria Recipe
Grilled Peach & Pineapple Sangria Recipe photo by Taste of Home
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Grilled Peach & Pineapple Sangria Recipe

Read Reviews
5 1 1
Publisher Photo
Grill up fresh peaches and pineapple slathered in cinnamon butter and use them to make a refreshing summer sangria. I also like to add slices of grilled lemon and lime to drop in the glass for a citrusy boost of flavor. —Heather King, Frostburg, Maryland
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 bottle (750 milliliters) sauvignon blanc or other white wine
  • 2 cups lemonade
  • 1/2 cup orange liqueur
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 3 medium peeled peaches, pitted and halved
  • 1/4 fresh pineapple, peeled and cut into 4 slices

Directions

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 five or six slices and each pineapple slice into five or six 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. Yield: 8 servings.
Originally published as Grilled Peach & Pineapple Sangria in Taste of Home June/July 2017

Nutritional Facts

3/4 cup: 206 calories, 2g fat (1g saturated fat), 4mg cholesterol, 20mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 1g protein.

  • 1 bottle (750 milliliters) sauvignon blanc or other white wine
  • 2 cups lemonade
  • 1/2 cup orange liqueur
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 3 medium peeled peaches, pitted and halved
  • 1/4 fresh pineapple, peeled and cut into 4 slices
  1. Make sangria by combining wine, lemonade and liqueur. Refrigerate. Meanwhile, in a small bowl, combine melted butter, sugar and cinnamon. Mix well.
  2. 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.
  3. Cut each peach half into five or six slices and each pineapple slice into five or six pieces. Add three-fourths of fruit to sangria, reserving remainder. Refrigerate at least 2 hours.
  4. Before serving, thread several pieces of reserved fruit onto appetizer skewers. Pour sangria over ice; serve with fruit skewers. Yield: 8 servings.
Originally published as Grilled Peach & Pineapple Sangria in Taste of Home June/July 2017

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MY REVIEW
aug2295 User ID: 4631582 269840
Reviewed Jul. 23, 2017

"We love sangria and this one was really tasty. It was a little too sweet for my taste, I might switch up the lemonade for lemon seltzer next time."

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