In a large pitcher combine the wine, orange liqueur, and lemonade. Place in the refrigerator.

In a small bowl combine the melted butter, sugar, and cinnamon. Mix well.

Heat an outdoor grill to medium heat. Brush the cut side of the peaches with the butter mixture and brush the butter mixture all over the pineapple. Place the fruit on the grill.

Grill for 2-3 minutes then turn the peaches 1/4 of a turn and flip the pineapple over. Cook for an additional 2-3 minutes. Remove from grill.

Slice the pineapple strips into 5 or 6 pieces each. Slice each peach half into 5 slices. Put 3/4 of the pineapple and peaches into the sangria pitcher. Refrigerate for at least 2 hours before serving.

Before serving, skewer several pieces of the grilled pineapple and peaches on mini skewers. Pour the sangria into glasses filled with ice and place the fruit skewer on top.