A delicious and easy recipe for Jalapeno Pineapple Sangria made with just a few ingredients! A refreshing summer cocktail perfect for entertaining.
Table of contents
❤️ Why you’ll love this recipe
- It’s easy to make: This recipe is so easy to make with just a few ingredients and no special equipment required.
- It’s refreshing and perfect for summer: The combination of juicy pineapple, crisp white wine, and spicy jalapeno makes for a refreshing and flavorful cocktail that’s perfect for summer sipping.
- It’s great for entertaining: This recipe makes a large pitcher, so it’s perfect for serving a crowd.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this spicy-sweet cocktail:
- fresh jalapeno
- pineapple chunks
- pineapple juice
- dry white wine
- club soda
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- Large pitcher
- Wooden spoon
- Small mixing bowl
Step One: Make sugared jalapenos and pineapple
Prepare the fruits and sugar. Toss the sliced jalapeño, pineapple chunks, and sugar in a small dish. Allow it to sit at room temperature for about 30 minutes until the sugar is dissolved.
Step Two: Add the wine and juice
Combine all of the ingredients, except for the club soda. In a large pitcher, combine the pineapple juice, wine, and contents of the bowl with the sugar and fruits. Allow to chill in the refrigerator for at least 2 hours before serving.
Step Three: mix in club soda and serve
Pour into a mixing glass filled with ice cubes and top off with club soda. Pour the sangria over fresh fruit and serve, garnished with a jalapeño slice and a chunk of pineapple.
🥫 Storage instructions
Sangria needs to be consumed 4-24 hours after mixing it up.
Yes, you can use canned pineapple juice, fresh pineapple juice, or even frozen concentrate.
Absolutely! In fact, it’s best to make sangria a few hours (or even a day) in advance so the flavors have time to meld. Just be sure to add the club soda immediately before serving or it will lose its fizz.
The recipe is easily adaptable to your taste. If you don’t want it too spicy, you can remove the seeds before slicing. But it’s not too spicy at all as written; there’s just a hint of heat.
👩🏻🍳 Expert tips
- Don’t skip the sugar; you need it to help the jalapeno release its juices and flavor into the sangria.
- For a less spicy drink, remove the seeds from the jalapeno before slicing it.
- Our favorite wines for white sangria are Pinot Grigot, Sauvignon Blanc, Vermentino, or Grenache Blanc. But be sure to pick something affordable: an expensive wine is a waste of money in sangria.
📘 Related Recipes
📖 Here’s the recipe
Pineapple & Jalapeno Sangria
- Large pitcher
- Wooden spoon
- 1 jalapeno, sliced
- ½ cup sugar
- 1 15 oz can pineapple chunks, drained
- 46 ounces pineapple juice
- 750 mll dry white wine
- 24 ounces club soda
- Prepare the fruits and sugar. In a small bowl, combine the sugar, sliced jalapeno, and pineapple chunks. Let it rest at room temperature for about 30 minutes until the sugar dissolves.
- Combine everything except the club soda. In a very large pitcher, combine the pineapple juice, wine, and the contents of the bowl with the sugar and fruits. Let the mixture chill in the fridge for at least 2 hours.
- Add the club soda and serve. Pour in the club soda, stir the sangria, and serve, with a slice of jalapeno and chunk of pineapple for garnish.