Skip to Content (press ENTER)

Pineapple Mojito Sangria

pineapple mojito sangria in a glass with ice
Back to Blog List Page

Cool down on a hot summer day with this twist on the classic mojito. Added pineapple and wine give an extra refreshing “aaah” after each sip.

    5 min - 10 min
    25 min
    35 min


  • 2 limes, sliced
  • 1 fresh pineapple, sliced
  • 20 mint leaves, stripped
  • 3 1/2 tbsp. sugar
  • 500 ml white wine
  • 1/3 cup white rum
  • 1/2 cup pineapple juice
  • 2 1/2 cups lemon lime soda


  1. Preheat grill to medium-high.
  2. Core and peel your pineapple, and then slice into 1” thick rings, save a few slices for later. Grill remaining pineapple for 4-5 minutes per side, until grill marks develop and the fruit begins to soften. Remove and let cool in the refrigerator. Once cooled, cut a few grilled pineapple slices into chunks for each glass.
  3. Cut un-grilled pineapple into chunks for muddling.
  4. In a pitcher, muddle the lime slices, mint leaves and sugar. Then add the pineapple chunks, white wine, white rum and pineapple juice.
  5. Cover and place in the refrigerator for 5 hours, until ingredients marinate together.
  6. Remove pitcher from refrigerator and add lemon lime soda, ice and grilled pineapple chunks.
  7. Garnish with additional mint leaves and grilled pineapple rings. Enjoy!