Description
This Piña Colada Sangria recipe is a sunshine-filled twist on two classic favorites—piña colada and white wine sangria. Made with crisp Sauvignon Blanc, sweet pineapple juice, and coconut rum, it’s the perfect drink for summer parties, beach days, or whenever you need a tropical escape. Light, fruity, and super easy to make—serve it chilled with fresh pineapple wedges and maraschino cherries for that extra island flair!
Ingredients
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1 bottle white wine (Sauvignon Blanc or Pinot Grigio recommended)
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1½ cups pineapple juice
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½ cup coconut rum (like Malibu)
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1 cup pineapple chunks (fresh or canned)
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Ice (optional, for serving)
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Toasted shredded coconut (optional, for rimming glasses)
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Maraschino cherries (for garnish)
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Fresh pineapple wedges (for garnish)
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Honey or simple syrup (optional, for glass rims)
Instructions
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(Optional) Prepare your glasses by dipping the rims in honey or syrup, then into toasted shredded coconut. Set aside.
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In a large pitcher, combine white wine, pineapple juice, and coconut rum. Stir well to mix.
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Gently fold in the pineapple chunks.
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Cover and refrigerate for at least 2 hours, or overnight for best flavor.
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When ready to serve, add ice to the prepared glasses. Pour the chilled sangria into each glass.
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Garnish with a fresh pineapple wedge and a maraschino cherry.
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Optional: Sprinkle a bit of toasted coconut on top or float a few extra fruit chunks for a tropical presentation.
Notes
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Use fresh pineapple for the best flavor, but canned works in a pinch—just drain well to avoid extra sweetness.
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For a fizzier version, top off each glass with a splash of sparkling water or club soda just before serving.
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Want a mocktail? Use white grape juice and coconut water instead of wine and rum.
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Store leftovers in the fridge for up to 3 days, but remove garnishes before chilling.
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This sangria gets better as it sits—perfect for prepping ahead of time!