Pina Colada Sangria Recipe

There's something irresistibly tropical about the first sip of Pina Colada Sangria. The blend of creamy coconut, bright pineapple, and crisp white wine feels like sunshine in a glass—cool, sweet, and just the right amount of boozy.

this Recipe

I first whipped this up for a last-minute summer barbecue when I realized I had half a bottle of coconut rum and a can of pineapple chunks to use. What began as a “let’s see what happens” cocktail quickly became the most-requested drink of the season. Even non-sangria lovers keep coming back for another glass.

Let’s dive into why this fruity fusion belongs in your regular rotation.

Why You'll Love This Pina Colada Sangria

Get ready to fall head-over-heels for the ultimate tropical crowd-pleaser. This Pina Colada Sangria is everything you want in a summer drink—refreshing, easy, and delightfully unexpected.

First, it’s unbelievably easy to make. You’ll only need a few minutes and a handful of ingredients to throw this together. No complicated syrups, no fancy bartending skills—just stir and chill.

It's perfect for entertaining. Whether you’re hosting a backyard bash or lounging by the pool, this sangria looks stunning in a pitcher and serves a crowd with ease. It’s light enough for day drinking but flavorful enough to be the star of the party.

Budget-conscious? You’re in luck. This recipe uses everyday ingredients like canned pineapple and affordable white wine, so you won’t be breaking the bank every time you want a taste of the tropics.

And let’s not forget the flavor. Sweet pineapple juice, creamy coconut rum, and a crisp white wine base come together in a way that’s both familiar and brand-new. It’s like your favorite beach cocktail got a bubbly, fruity upgrade.

Now that you’re dreaming of palm trees and pool days, let’s talk ingredients.

Ingredients Notes

The beauty of this Pina Colada Sangria lies in its playful blend of classic sangria elements with the creamy, tropical twist of a traditional Pina Colada.

The base of this drink is a dry white wine, and I recommend going with something crisp and not too sweet—think Sauvignon Blanc or Pinot Grigio. These wines add brightness and structure without overpowering the pineapple and coconut flavors.

Coconut rum brings that unmistakable island flavor to the mix. Brands like Malibu work perfectly here. It adds a creamy, slightly sweet note that instantly makes you feel like you’re sipping something special in a hammock somewhere.

For the fruity component, canned pineapple chunks with juice are your secret weapon. Not only do the chunks soak up the wine and rum beautifully, but the juice also sweetens the sangria just enough without needing any added sugar or syrups.

To lighten things up and add a bit of sparkle, club soda or lemon-lime soda is added right before serving. Club soda will keep things crisp and not-too-sweet, while lemon-lime soda adds a fizzy burst of citrus flavor that plays beautifully with the tropical base.

If you want to make this drink extra lush, you can stir in a splash of cream of coconut (not coconut milk) for a silkier texture and deeper coconut flavor. This is totally optional but highly recommended if you’re craving that true Pina Colada richness.

All you’ll need equipment-wise is a large pitcher, a wooden spoon or long stirrer, and a refrigerator with enough space to let this chill properly for a few hours. A citrus juicer and sharp knife also help for prepping fresh fruit if you go that route.

How To Make This Pina Colada Sangria

This tropical sangria comes together in just a few easy steps, and most of the magic happens while it chills. Here’s how to do it.

Start by adding your pineapple chunks (with juice) to a large pitcher. If you’re using fresh pineapple, you can add some extra pineapple juice separately. This fruit will act as both flavor infuser and garnish.

Next, pour in the coconut rum. Stir it gently with the pineapple to start blending the flavors. The rum will begin soaking into the fruit, giving each piece an extra boozy kick that’s incredibly delicious.

Now add the bottle of dry white wine. Give it a slow stir to combine everything thoroughly. This is when you can also add the optional cream of coconut if you’re going for a richer texture—it will swirl into the mix like a dream.

Cover your pitcher and place it in the fridge. Let it chill for at least 3 to 4 hours, though overnight is even better. This gives the fruit time to soak and the flavors time to meld together into a balanced, tropical delight.

Right before serving, give everything a final stir and top it off with chilled club soda or lemon-lime soda. This adds effervescence and makes the whole drink feel bright and celebratory.

Serve over ice, ideally in stemless wine glasses or fun tiki tumblers. Add extra pineapple slices or maraschino cherries for a festive touch.

From prep to pour, the whole process takes just 10 minutes of active work. After that, let the fridge do the heavy lifting.

Storage Options

Leftover sangria? Lucky you! It stores surprisingly well in the refrigerator for up to 3 days. In fact, the flavor tends to deepen over time, especially if you hold off on adding the soda until just before serving.

Be sure to store it in a tightly sealed pitcher or container to prevent it from picking up any fridge odors. If you’ve already added soda, expect it to lose a bit of its fizz—no biggie, just add a splash of fresh soda before serving again.

If you want to make it in advance, mix everything except the soda and fruit garnishes. Add those just before serving for the freshest results.

To rehydrate the pineapple chunks if they’ve soaked up too much booze (yes, it’s a thing), add a splash of extra pineapple juice and stir. They’ll plump right back up.

Variations and Substitutions

This Pina Colada Sangria is as flexible as a beachside yoga class. Feel free to play around with flavors and ingredients to make it your own.

Try swapping the white wine for sparkling wine or prosecco for an extra bubbly experience. Just be sure to add it right before serving to keep those bubbles fresh.

Not a fan of coconut rum? You can substitute with plain light rum and add a touch of coconut extract or cream of coconut to maintain that signature flavor.

Add some mango chunks, orange slices, or kiwi rounds for extra color and flavor. Tropical fruit salad meets cocktail, and no one’s complaining.

Want to make it non-alcoholic? Use coconut water, pineapple juice, and sparkling white grape juice for a delicious mocktail version. It’s refreshing and kid-friendly, too.

If you're looking for a stronger kick, try floating a splash of dark rum over each glass before serving. It adds depth and a subtle molasses-like finish that balances the sweetness.

However you mix it, don’t be afraid to experiment. That’s part of the fun—and chances are, you’ll land on a new favorite twist that becomes your signature party drink.

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