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Pina Colada Sangria

A refreshing tropical twist on classic sangria, combining crisp white wine, pineapple juice, and coconut rum for the ultimate summer party pitcher.
Print Recipe
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 glasses
Course: Cocktail, Drinks
Cuisine: American, Tropical
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Sangria Base
  • 1 bottle white wine (Pinot Grigio or Sauvignon Blanc) 750ml, chilled
  • 2 cups pineapple juice 100% juice
  • 1 cup coconut rum like Malibu
  • 2 cups fresh pineapple cut into chunks
  • 0.5 cup maraschino cherries drained, optional
Serving
  • 1 bag ice for glasses, not pitcher
  • 8 wedges pineapple for garnish

Equipment

  • Large Pitcher
  • Long stirring spoon
  • Cutting Board
  • Knife

Method
 

  1. Wash and chop the fresh pineapple into bite-sized chunks.
  2. In a large pitcher, combine the bottle of white wine, pineapple juice, and coconut rum.
  3. Stir gently to combine the liquids.
  4. Add the pineapple chunks and maraschino cherries to the pitcher.
  5. Refrigerate for at least 2 hours (up to overnight) to let flavors meld.
  6. To serve, fill glasses with ice and pour sangria over the top. Garnish with a pineapple wedge.

Notes

For a sparkling version, top each glass with a splash of club soda or ginger ale right before serving.