I made a batch of Habanero-Pineapple wine a year or so ago. It was actually pretty good, but too hot (spicy) to drink much of.
I also made a batch of Prickly Pear wine. It's still bulk aging, years after being made. I haven't bottled it yet because it's slimy, due to a mucus like substance in the prickly pear fruit. I've never been able to get it settled out.