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.



  • 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


  • 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.

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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