Cut ends off pinapple and trim off rough outer skin without cutting too far into the flesh. Cut pineapple into quarters horizontally. Lay each quarter flat and trim out the woody core. Chop remaining flesh into large 1″ chunks.
Add half the pineapple chunks, ginger and half the orange juice to a blender and puree until smooth. Pour into serving pitcher. Repeat with remaining pineapple and orange juice.
To the pineapple puree stir in tequila, white wine, agave nectar and lime juice. Pour 1 cup punch over ice and top with approximately 1/4 cup of sparkling water.