No matter what time of year it is this tropical pineapple sangria will bring a little Caribbean sunshine to your table. It’s super easy to make, looks pretty in the pitcher, and is a delicious alternative to plain wine or a cocktail. With flavors of pineapple, coconut, and juicy orange it brings a splash of sparkly sunshine to your party! For a similar fall-themed drink try this apple cider sangria.
For this recipe you’ll need: Pinot Grigio, coconut rum, pineapple juice, sliced fresh pineapple or 1 can pineapple tidbits, ginger ale or club soda, slices of lemon, slices of orange, slices of lime
I love a good party! And to me, if it’s going to be a party there’s going to be cocktails of some kind. The easiest cocktails in the world to make are big pitchers of sangria so most often that’s what I do – especially if we’re serving a crowd. This tropical pineapple sangria is a gorgeous summer beverage but it’s just as good in the fall and winter!
In fact, I might just like it better in the chilly months because it does remind me of those warm summer days or afternoons on deck of a cruise ship. In the middle of winter I will happily take either one.
This recipe calls for Pinot Grigio but you can certainly use a Reisling or sweeter white wine if you like. I prefer to keep the wine a little on the dry side because the other flavors are so sweet. You can also cut the sweetness down by using club soda for the sparkle instead of ginger ale. When I use ginger ale I use a very spicy Jamaican ginger ale – it’s worth looking for.
The same thing with fruit. If you have kiwi or mango then by all means use that! Pineapple rum is delicious in this, too, if you prefer not to use coconut.
Tips for Perfect Pineapple Sangria
How long do you soak the fruit for sangria?
What kind of fruit goes in sangria?
What IS sangria, anyway?
Sangria is the Spanish name for a cocktail made with sweetened wine, fruit, and usually a little alcohol like rum. It was first introduced to the United States at the 1964 World’s Fair in New York City – at least that’s the word on the streets. 😉 Even though sangria is probably one of the easiest adult beverages to make well there are always tons of questions about it. Honestly, you can’t do it wrong but here are some tips for making yourself a sangria ninja.
- Use a glass pitcher. Sangria is pretty and the glass lets the different fruits show plus glass won’t ever give your drinks a funny taste – plastic sometimes will.
- If you have time let the fruit soak in the rum or vodka (or whatever alcohol you’re adding) for a couple of hours before making your sangria. The alcohol will absorb more flavor from the fruit than the wine will.
- Muddle (or mash) a little of the fruit in the bottom of the pitcher before you add the wine.
- Don’t be afraid to stir in a little sugar if it’s not sweet enough.
- Let the sangria sit well covered in the refrigerator overnight for all the flavors to blend but DON’T add the club soda or soda until just before serving.
- Strain out the soaked fruit before pouring into a glass and add freshly sliced fruit for the prettiest presentation.
You May Need…
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I love a pretty sangria set and if you entertain a lot then it’s SO worth it to have something nice to serve your tropical pineapple sangria in!
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Tropical Pineapple Sangria Recipe
You’ll love the color and flavor of this sunny tropical pineapple sangria recipe! It just goes together so easy and the flavor is light and not too sweet. Want something sweeter and unusual? Try my frozen banana daiquiri! If you do like this recipe please give it a star rating! Thanks!
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- 750 ml white wine, , pinot grigio unless you want a very sweet sangria
- 3 cups pineapple juice
- 1 cup coconut rum, , you may use white rum if you don’t like coconut
- 1/2 cup orange juice
- 2 cups pineapple, , sliced or tidbits
- 1 orange, , sliced
- 1 lemon, , sliced
- 1 lime, , sliced
- 2 cups Jamaican ginger ale, , or club soda
- Mash 1/2 cup of the pineapple in the bottom of the pitcher with the coconut rum. Add the remaining pineapple and the rest of the fruit but don’t mash.
- Let stand for 1 hour.
- Add the wine and stir well – cover and refrigerate overnight.
- Just before serving add the ginger ale.
- Strain out the fruit when serving and add fresh fruit for the garnish.
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