Brush pineapple cubes lightly with oil to prevent sticking. Grill over medium heat until grill marks form and pineapple is warmed through and begins to caramelize. Remove from grill and set aside to cool.
Combine pineapple, strawberries, pineapple juice, Triple Sec and white wine in a large pitcher. Refrigerate overnight or for at least 2 hours to allow flavours to blend.
Add ice to a glass. Fill ¾ full with Sangria and top off with sparkling water or artisan tonic water. Garnish with skewered fruit, lime slices and/or mint leaves. Serve.
If this Sangria isn't sweet enough, adjust to your taste by adding a little sugar syrup, or by substituting an artisan tonic water for the sparkling water.