What to do when you have too much pineapple?
Add booze.
Naturally.
I have a thing for sangria. Maybe it’s a santhingy, a thingria — whatever you call it, I make a lot of them.
I’ve made blood orange sangria, pomegranate vanilla sangria, grapefruit sangria, apple cider sangria and strawberry satsuma champagne sangria, and honestly, there’s never a wrong time for another jar of fruity wine.
After this one, I’ll probably give pineapple a little break for a week or two. Maybe. Sort of. Kinda.
I’m obsessed right now — my brain goes into recipe mode and repeats “pineapple” on loop. I want it in everything.
Sidebar: I’m still adjusting to photographing in our new home. We moved in August, then a book tour, a baby and the holidays changed my schedule, and I haven’t found my groove yet. The old house had limited space but great light and a reliable spot for backgrounds. Here I have more space but less flattering light and no dedicated photo nook. I keep trying new setups, but I’m not fully feeling any of them yet. The photos for this post were taken on a bright day when snow still covered the ground, which helped with natural light. That made a difference.
For this pineapple sangria I added a few extras: strawberries — fresh and ripe, chopped or left whole — and fresh mint. Not so much mint that it becomes toothpaste-y, but enough for a clean, bright note. I used lime slices because citrus is pretty and adds balance.
A whole pineapple would happily fit inside that jar, along with a bottle of dry white wine, a splash of brandy, some pineapple juice and club soda to top it off. It’s simple, bright and perfect for a sunny afternoon or a casual gathering.
Pineapple Sangria
Yield:
4
appropriately, serves 2 obnoxiously, is easily multiplied
1
hr
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Ingredients
- 1 pineapple, chopped and sliced (a mix of both is nice)
- 1 pint strawberries, chopped or left whole
- 2 limes, sliced
- 1 standard (750 mL) bottle dry white wine (Chardonnay or similar)
- 1 cup pineapple juice
- 1 cup club soda
- 1/2 cup brandy
- 1/4 cup fresh mint leaves, plus more for garnish
Instructions
-
Combine all ingredients in a large pitcher, jar or bowl and stir to combine. Refrigerate for an hour or more before serving to let the flavors meld. If it tastes too sweet, add more club soda or a splash more dry wine. Left overnight, the sangria will deepen in color and develop even more flavor.
This is how pineapple should be.