This simple, three-ingredient Pina Colada Sangria is the perfect tropical drink to wow the crowd at your next gathering.

Scale

Prepare the Fruit:
If you haven’t done so already, drain the pineapple chunks to collect the juice. Set the chopped pineapple aside.
Measure out the maraschino cherries and include a bit of the juice for added flavor and color.
Mix the Sangria:
In a large pitcher or a sangria dispenser, combine the pineapple juice, white wine, and coconut rum. Stir gently to mix the liquids thoroughly.
Add the chopped pineapple and maraschino cherries into the pitcher. Stir gently to distribute the fruits evenly.
Chill:
Refrigerate the sangria for at least 4 hours, ideally overnight. This allows the flavors to meld together and the sangria to chill thoroughly.
Serve:
Serve the sangria chilled. Use a ladle to ensure each glass gets a good mix of fruit and liquid.
Optionally, garnish with additional pineapple slices or cherry on a skewer for a festive touch.
Enjoy:
Enjoy this tropical twist on sangria with friends and family at your next summer party.

For a frozen twist, blend the ingredients with ice to make a Piña Colada Sangria slushie.

Use fresh pineapple instead of canned for a juicier, more vibrant flavor.

If you prefer a drier sangria, swap Moscato for Sauvignon Blanc or Pinot Grigio.

For extra fizz, top with club soda or coconut-flavored sparkling water before serving.

Keywords: pina colada, Sangria