2 cups boiling water
5 orange-mango zinger tea bags
1 cup sugar
2 cups pineapple juice
Pour boiling water over tea bags; steep 5 minutes. Add sugar; stir to dissolve; cool. Stir in pineapple juice. Serve over ice. For a special garnish, thread pineapple chunks and fresh (or maraschino) cherries on wooden skewers; use as stirrers.