If you love tropical cocktails and fruity wine blends, this Piña Colada Sangria is the perfect drink for your next summer gathering. Inspired by the iconic Puerto Rican cocktail and classic Spanish sangria, this fun fusion delivers bold pineapple flavor, creamy coconut notes, and a touch of cherry sweetness—all infused with chilled white wine. It’s quick to make, easy to scale, and absolutely party-ready.
Why You’ll Love This Sangria
- Tropical and refreshing: Bursting with pineapple and coconut flavor.
- Perfect for a crowd: Serves 10 and is easy to double or triple.
- No bartender skills needed: Just mix, chill, and pour.
- Make-ahead friendly: Tastes better the longer it sits.
- Customizable: Use your favorite wine or add different fruits.
Ingredients
- 12 ounces pineapple juice – Adds sweetness and tropical flavor.
- 1 bottle white wine – Moscato is recommended for a sweet, fruity base.
- 8 ounces coconut rum – Malibu gives that creamy coconut finish.
- 12 ounces chopped pineapple – Canned pineapple works perfectly here.
- 4 ounces maraschino cherries – Include a splash of the syrup for extra color and flavor.
How to Make Piña Colada Sangria
- Prepare the fruit: Drain the canned pineapple to separate the juice (reserve for use if needed). Set the fruit aside. Measure out the maraschino cherries and include a bit of the cherry juice for vibrant color and sweetness.
- Mix the sangria base: In a large pitcher or sangria dispenser, pour in the pineapple juice, white wine, and coconut rum. Stir gently to combine.
- Add the fruit: Stir in the chopped pineapple and cherries to infuse the sangria with even more tropical flair.
- Chill thoroughly: Cover and refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld beautifully.
- Serve: Stir gently before serving. Use a ladle to ensure each glass includes some fruit along with the liquid. Serve over ice if desired.
- Garnish (optional): For a festive touch, add pineapple wedges or a cherry on a skewer to each glass.
Serving Suggestions
- Serve chilled: For maximum refreshment, serve ice-cold straight from the fridge.
- Pair with: Grilled shrimp, tacos, tropical fruit platters, or light summer salads.
- Party favorite: Ideal for pool parties, summer barbecues, brunches, or beach get-togethers.
Make It Your Own
This sangria is a breeze to customize. Try some of these delicious twists:
- Switch the wine: Prefer a drier drink? Use Pinot Grigio or Sauvignon Blanc.
- Add other fruits: Mango chunks, kiwi slices, or strawberries complement the tropical vibe.
- Make it bubbly: Add a splash of club soda or sparkling water just before serving for some fizz.
- Stronger version: Add a splash of white rum or dark rum for a boozier punch.
- Frozen twist: Blend with ice for a frozen sangria slushie.
Tips for the Best Piña Colada Sangria
- Chill everything ahead: Use chilled wine, juice, and rum to start with a cold base.
- Use sweet wine: Moscato, Riesling, or even white Zinfandel are perfect if you like a sweeter drink.
- Don’t skip the chilling time: It allows the fruit to absorb the alcohol and enhances flavor.
- Double up for a crowd: Easily scale this recipe for large parties—just use a bigger pitcher or punch bowl.
Storage
- Refrigerate: Store leftover sangria in the fridge for up to 3 days. The flavor improves, but the fruit may soften.
- Stir before serving: Fruit may float to the top, so always give it a good stir before pouring again.
- Do not freeze: Freezing alters the texture of the wine and fruit. Best enjoyed fresh and chilled.
Nutrition Facts (Per Serving)
- Servings: 10
- Calories: ~180 kcal (varies by wine/rum brand)
- Sugar: High due to fruit and sweet wine
- Alcohol content: Moderate (approx. 10-12%)
Frequently Asked Questions
Can I make this sangria non-alcoholic?
Yes! Substitute the wine with white grape juice and the coconut rum with coconut water or coconut-flavored soda for a refreshing mocktail version.
What type of wine works best?
Sweet wines like Moscato or Riesling work best to complement the fruity flavors, but you can use a dry wine if you prefer less sweetness.
How far in advance can I make this?
You can make this up to 24 hours in advance. In fact, letting it sit overnight helps the flavors blend beautifully.
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will taste amazing—just be sure to core it and cut it into bite-sized chunks. You may want to add a bit of extra pineapple juice if you’re not using canned juice.
Is it okay to use cherry juice instead of maraschino cherries?
Yes, you can add a splash of cherry juice for color and sweetness, but the maraschino cherries also provide texture and visual appeal that adds to the experience.
Final Thoughts
This Piña Colada Sangria is your new go-to summer party drink. Whether you’re lounging by the pool, hosting a beachside barbecue, or just enjoying a sunset with friends, this tropical sangria will steal the show. Easy to make, endlessly customizable, and deliciously boozy, it checks all the boxes for the perfect crowd-pleasing cocktail. Don’t forget to pin or print the recipe for your next celebration—it’s sure to become a repeat favorite!