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Pina Colada Sangria

A refreshing, tropical blend of crisp white wine, sweet pineapple juice, coconut rum, and fresh pineapple chunks perfect for summer parties.
Print Recipe
Prep Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 glasses
Course: Cocktails, Drinks
Cuisine: American, Tropical
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Sangria Base
  • 1 bottle (750ml) white wine crisp, like Pinot Grigio or Sauvignon Blanc, chilled
  • 2 cups pineapple juice 100% juice, chilled
  • 1 cup coconut rum like Malibu
  • 2 cups fresh pineapple cut into bite-sized chunks
  • 1 splash grenadine or cranberry juice optional, for pink color
For Serving
  • 1 batch Ice cubes
  • 8 wedges pineapple wedges for garnish

Equipment

  • Large Glass Pitcher
  • Cutting Board
  • Chef's Knife
  • Long stirring spoon

Method
 

  1. Peel, core, and chop the fresh pineapple into bite-sized chunks to yield about 2 cups. Reserve a few slices with the rind for garnish.
  2. In a large glass pitcher, pour in the chilled bottle of white wine, pineapple juice, and coconut rum. Add an optional splash of grenadine if you desire a pink tint, and stir well to combine.
  3. Add the 2 cups of fresh pineapple chunks directly into the pitcher with the liquid.
  4. Place the pitcher in the refrigerator to chill and let the flavors macerate for at least 2 hours (4 to 6 hours is optimal).
  5. When ready to serve, fill individual glasses with ice cubes. Give the sangria a good stir, pour over the ice ensuring fruit goes into each glass, and garnish with a pineapple wedge.

Notes

Do not add ice to the main pitcher as it will dilute the sangria as it melts. Only add ice to individual glasses.