Add the pineapple juice and 1/2 cup blueberries, reserving the rest for the actual sangria, to a small saucepan. Bring to a boil, smash some of the blueberries. Boil the blueberries and juice for about three minutes. After three minutes, pour the blueberry/pineapple juice mixture through a strainer into a heatproof cup or bowl.

Add the wine, sparkling water, Cointreau, fresh mint, remaining blueberries, and sliced fruit to a large pitcher.

Mix in the strained pineapple/blueberry juice.

Chill for thirty minutes before serving over ice.