This 5 minute refreshing pina colada sangria is perfect for parties, picnics and Mother's Day! It uses 8 simple ingredients, including fresh pineapple, and will surely impress your guests. Enjoy it along side this fruit dip and peach salsa.
WHY YOU'LL LOVE THIS RECIPE
- Fresh Flavors. This sangria is full of fresh ingredients, including pineapple juice + real pineapple chunks, making the freshness absolutely perfect for the summer or anytime of the year when you want to celebrate. For more pina colada flavor, try my pina colada margarita.
- No fuss. This sangria is quick to make, taking under 5 minutes. If you buy pre-bought pineapple, it will take under 2 minutes to make it!
- Adjust to your taste buds. If you like a little less sweetness in your sangria, use a drier wine, such as Sauvignon Blanc, or Pinot Grigio. If you like a sweeter taste, use Moscato or Riesling.
INGREDIENT NOTES AND SUBSTITUTIONS
- White Wine- Choose your favorite white wine based off of your taste buds. I personally use Sauvignon Blanc, or Pinot Grigio to keep the sweetness down. If you prefer sweet, however, use Moscato for this pina colada sangria or Riesling.
- Pineapple. Fresh pineapple is great for this recipe because it will allow you to make cute garnishes and always provides the best flavor. If you are short on time, I recommend canned pineapple, but make sure there is no added sugar to the canned pineapple. Frozen pineapple chunks will also work well, just adjust the amount of ice added to the sangria or allow the chunks to thaw first.
- Coconut Rum. I used malibu coconut rum for this recipe, but any coconut rum will work.
- Maraschino Cherries. The cherries + cherry juice add sweetness, and a pop of color.
- Pineapple Juice. Fresh pineapple juice is best for the sangria! If you use frozen, be sure there is no added sugar.
STEP BY STEP INSTRUCTIONS
- Cut the pineapple. If you are using fresh pineapple, cut the pineapple into bite sized pieces. I also like to cut a few pieces for the garnish as well at the time.
- Add all ingredients into the pitcher. Other than the coconut shreds + ice, add all of the ingredients for the coconut rum sangria into a pitcher and stir.
- Add in the ice. Add the ice to the pitcher and stir again.
- Rim the glasses. Add the coconut shreds into a shallow bowl. Use a pineapple chunk, wet the top of a glass of your choice by gently rubbing the pineapple onto the rim. Then, dip the top of the glass into the coconut shreds and gently twist until the coconut shreds are stuck onto the rim.
- Pour the sangria. Add ice into the glass then pour the sangria into the glass.
- Garnish. Option to garnish with a pineapple stem, pineapple chunks or cherries!
Place the pitcher of sangria, without ice in it, in the fridge for up to 24 hours prior to drinking. When you are ready to drink it, simply stir in then add in the ice. Do not rim the glasses until you are ready to drink the sangria because the coconut shreds can dry out and flake off.
Absolutely! If you prefer a sweeter sangria, I recommend using Moscato or Riesling. If you prefer a less sweet taste, use Sauvignon Blanc, or Pinot Grigio.
Yes, you can. I recommend you either 1. Let it thaw before adding it to the sangria or 2. Use less ice in the sangria, as the frozen pineapple will melt and release water into it.
Yes, coconut rum is an ingredient for this sangria. I used malibu rum, but any coconut rum will do well.
- Buy small bottles of the rum. Because this recipe only calls for 2 oz of each rum, buying a half pint or smaller size will leave you with little to no left overs.
- Choose your white wine based on your taste buds. If you prefer a little less sweetness in your sangria, use Sauvignon Blanc, or Pinot Grigio. If you like a sweeter taste, use Moscato or Riesling.
- Do not add ice to the pitcher if you are storing. Ice will water down the sangria if it is allowed to set for too long. Store in the refrigerator without ice, then add it in and stir before serving.
MORE REFRESHING COCKTAILS
Refreshing Pina Colada White Sangria
- 1 bottle white wine **
- 3 oz dark rum
- 3 oz coconut rum
- 1 cup coconut water
- 1 cup pineapple juice
- 2 tbsp maraschino cherries
- 1 tbsp maraschino cherry juice from the container
- 1 cup pineapple cut into bite size pieces
- 1 12 oz plain seltzer
- Soft coconut shreds for garnish on rim optional
- 2-3 cups Ice
- Cut the pineapple into small, bite size pieces.
- Add all ingredients, other than the optional coconut shreds, into the pitcher + mix.
- Add ice to the pitcher + gently mix again.
- Optional - Garnish the rim of your glasses with coconut shreds. Do this by adding the coconut shreds into a shallow bowl. Using a piece of pineapple (or simple syrup), rub the top of the glass until it is wet + slightly sticky. Then, insert the top of the glass directly into the coconut shreds, slightly twisting the glass.
- Add ice into the glass + optional extra pineapple slices, cherries or pineapple stem. Pour the sangria into the glass. Cheers!