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Grilled Peach & Pineapple Sangria

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 bottle (750 ml) 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 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.
Nutrition Facts
3/4 cup: 206 calories, 2g fat (1g saturated fat), 4mg cholesterol, 20mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 1g protein.

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Reviews

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Average Rating:
  • Queenlalisa
    Oct 5, 2017

    I used diet lemonade and it was delicious! Very refreshing.

  • aug2295
    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.