5 years ago

Hawaiian Mimosas

The pineapple is a sign of hospitality! Enjoy this taste of the tropics at brunch or before dinner.

8 (1-cup) servings
Preparation time: 25 minutes


  • 2 cups fresh pineapple, cut into small chunks
  • 1 (750 ml) bottle Champagne or Prosecco, chilled
  • 4 cups ice cubes
  • ½ cup powdered sugar, sifted
  • 1 tablespoon unsweetened shredded coconut
  • Additional fresh pineapple wedges, for serving
  • Mint sprigs, for serving
  • Candied bacon, for serving (see recipe below)


  1. In a blender, combine pineapple, 2 cups Champagne and 2 cups of ice cubes; blend until smooth. Pour mixture into pitcher; repeat with a second batch.
  2. Combine coconut with powdered sugar.
  3. Dip rims of cocktail glasses in pineapple mixture, then dip into sugar.
  4. Pour Hawaiian Mimosa into prepared glasses. Garnish with fresh pineapple wedges, mint sprigs and candied bacon, if desired.

To make the candied bacon:

Heat oven to 375 F. Dip slices of bacon into a bowl of brown sugar, coating both sides. Place the bacon on a wire rack on a foil-lined baking sheet. Bake for 20-25 minutes until crispy/candied.