3 years ago

Hawaiian Mimosas

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

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
  • 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.