Pina Colada Sangria
This tropical Pina Colada Sangria blends the sweet flavors of pineapple juice, coconut rum, and white wine into a refreshing party-ready drink. Perfect for summer gatherings or a fun brunch twist.
Ingredients
- 12 oz pineapple juice
- 1 bottle white wine Moscato recommended
- 8 oz coconut rum Malibu recommended
- 12 oz chopped pineapple canned or fresh
- 4 oz maraschino cherries include a bit of juice
Instructions
- Drain canned pineapple and set fruit aside.
- Measure cherries and include a bit of juice.
- In a large pitcher, mix pineapple juice, white wine, and coconut rum.
- Add pineapple chunks and cherries. Stir gently.
- Cover and refrigerate for at least 4 hours or overnight.
- Serve chilled. Ladle both fruit and liquid into glasses. Garnish if desired.
- See full steps with tips & photos → https://p4pd.org/pina-colada-sangria/
Notes
- Moscato adds extra sweetness, but Sauvignon Blanc or Pinot Grigio works if you prefer less sugar.
- Use fresh pineapple for a brighter flavor and firmer texture.
- Add ice to glasses when serving, not to the pitcher, to avoid dilution.
- For a fizzy version, top each glass with a splash of sparkling water or soda.