One of my favorite summer drinks! This recipe was created for adults over the age of 21. Please drink responsibly.
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Table of Contents
❤️ Why you'll love it
- The easiest summer cocktail that you'll enjoy any time of the year.
- Plenty of variations to cater to your personal taste preference.
- Coconut, pineapple, and orange feel just like a trip to the Caribbean—no sunscreen necessary!
There are quite a few sangria recipes out there, but the mouthwatering balance of flavor makes this one the best.
My handy guide will teach you everything there is to know about making the perfect tropical pineapple sangria. The best bartender on the block award goes to YOU!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
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
- lemon slices
- orange slices
- lime slices
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Place the fruit in a large pitcher and soak in rum.
- Add the wine and give it a good stir.
- Before serving, top with ginger ale.
- Strain and garnish with fresh fruit.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
- A muddler for smashing your fresh fruit (though I supposed a potato masher could work in a pinch.)
- 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 fruity pineapple sangria in!
🥫 Storage
Always cover your pitcher of sangria with plastic and keep it refrigerated.
If your finished sangria sat out on the patio for a while or was left uncovered for a period of time, you can still store the leftovers, but they will only keep for a day or so. However, you'll likely have to add a splash of club soda upon serving to bring the bubbly flavor of carbonation back.
On the other hand, properly covered and kept refrigerated, tropical pineapple sangria without any added carbonation can last up to five days. So, if you want to make a double batch to enjoy during happy hour all weekend long, go right ahead—just leave out the ginger ale 'til serving time.
📖 Variations
- Swap the Pinot Grigio with your favorite bottle of wine. If you like a sweeter sangria, you can use a Reisling or Moscato. However, I do prefer a soft, dryer wine that allows the sweet fruit flavors to shine through! (Bonus: buy a bottle of Spanish wine for a more authentic sangria!)
- Use a variety of your favorite fresh, seasonal fruit. Citrus fruits are always a safe, delicious bet, and you can't go wrong with tropical mango, kiwi, or strawberry. Pineapple-peach sangria is another tasty combo, too!
- Attention orange lovers: a splash of your fave orange liqueur (like Triple Sec) instead of the orange juice adds an elevated component to the drink recipe.
- To reduce the sweetness of this recipe, swap out your ginger ale for club soda.
- After taste testing, feel free to stir in a bit of white sugar, honey, or a little maple syrup if your summer fruits aren't sweet enough. A few tablespoons of brown sugar adds a slightly caramelized taste to your white sangria.
- Make fun fruit ice cubes by freezing strawberry and pineapple chunks in an ice cube tray.
- Try adding coconut water for more or a pina colada kind of flavor.
💭 Things to know
Expert Tip: If you have time, let the cut fruit soak in the rum for a couple of hours before making your sangria. The alcohol absorbs more flavor from the fruit than the wine, giving your Sangria a more vibrant taste!
- Let the sangria sit covered in the refrigerator overnight for all the flavors to blend together. However, as mentioned before, don't add the soda until just before serving. Otherwise, it will lose its sparkly carbonation and taste flat.
- For the prettiest presentation (and most enjoyable sipping) strain out the soaked fruit before sangria. Don't forget to garnish with some more freshly sliced pieces of fruit.
- Bartender Secret: cut a slice of lemon or lime and give it a good twist over your glass before adding it to the rim. This motion releases the flavorful, zesty oils from the peel of the fruit and gives your summer cocktail the perfect finishing touch.
- Always try to serve pineapple rum sangria in a glass pitcher, rather than plastic or a punch bowl. Glass displays the pretty fruits more clearly. Plus, sometimes, old plastic can give your drink an off-taste. (And, if you don't have nice cocktail glasses, serve the sangria in glass jars for a rustic summer feel!)
- For best results, don't add ice to the pitcher of sangria. As it melts, it will water down the fruity beverage. Rather, for the perfect drink, add ice to each individual glass right before serving. (Bonus points if you use drink cooling cubes, instead!)
👩🍳 FAQs
Traditional sangria comes from Spain and refers to a cocktail made with sweetened wine, fruit, and a little alcohol like rum. The summery cocktail was supposedly introduced to the United States at the 1964 World's Fair in NYC—for which we are very grateful. 😉
I prefer a lower-range bottle of Pinot Grigio because its soft, subtle dryness pairs well with the white rum and fruit! Albariño is a great Spanish choice if you can find it. However, since the wine will be mixed with fruit juice and coconut rum, don't feel the need to splurge on a super expensive bottle.
A comparable Sauvignon Blanc has a dry but more tart flavor, so it can taste too powerful against the other acidic main components. Though, if it's your vino of choice, don't let me stop you!
Of course, anything with color (like a Cabernet Sauvignon, Pinot Noir, or Rioja wine) is best reserved for a red sangria recipe (like this one!)
Any kind will work. However, my friends love this sangria the best when I use a very spicy Jamaican ginger ale—it's worth hunting down in the grocery store!
📚 Related recipes
- This Easy Red Sangria recipe is perfect for summer evenings—and, it's super easy to throw together with whatever bottle you have on hand.
- Aromatic Apple Cider Sangria gets even the most devoted summer lovers excited for autumn... get your cinnamon sticks ready!
- Grab your pitcher, whip up a batch (or two!) of these summery Strawberry Watermelon Margaritas, and let the fiesta begin.
🍽️ Serve with...
I think this is a very versatile drink that goes well with everything from dinners to pool parties.
Keep the pineapple theme going with this Slow Cooker Pineapple Teriyaki Chicken. Just serve with some rice and a salad.
If you love pineapple you'll also love this pineapple cream cheese pie. It's no bake and so easy!
If you're planning more of a appetizers and snacks kind of party then these crispy baked wings will be perfect!
📞 The last word
Nothing screams summer like a chilled sangria on a scorching afternoon. It's easy to make, refreshing, and it's a gentle way to transition from busy day to watching the fireflies dance in the yard.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Tropical Pineapple Sangria
Print Rate RecipeIngredients
- 750 ml white wine, pinot grigio unless you want a very sweet sangria
- 3 cups pineapple juice
- 1 cup coconut rum, or white rum
- ½ 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
Instructions
- Mash ½ 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 juices and wine; 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.
Notes
- If you have the time let the cut fruit soak in the rum for an hour or so before making the sangria.
- Let the sangria sit covered in the refrigerator overnight for all the flavors to blend together.
- Don't add the soda until just before serving.
- For the prettiest presentation (and most enjoyable sipping) strain out the soaked fruit before sangria.
- Bartender Secret: cut a slice of lemon or lime and give it a good twist over your glass before adding it to the rim. This motion releases the flavorful, zesty oils from the peel of the fruit and gives your summer cocktail the perfect finishing touch.
- Always try to serve sangria in a glass pitcher, rather than plastic or a punch bowl. Glass displays the pretty fruits more clearly. Plus, sometimes, old plastic can give your drink an off-taste. (And, if you don't have nice cocktail glasses, serve the sangria in glass jars for a rustic summer feel!)
- For best results, don't add ice to the pitcher of sangria.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published November 4, 2017. Last updated July 14, 2023 for editorial corrections, added helpful information, and readability.
Trish says
I can't get Jamican ginger ale where I live can l use a regular Canada dry ginger ale pop
Marye says
Sure!
Jane says
When do you add the orange juice??
Marye says
You add both juices with the wine. Sorry there was a typo but it's fixed now.
Linda says
What other white wines can I use in this recipe? I like sweeter wines, but sure don’t want to make a super sugary syrupy sweet sangria.
Marye says
A Reisling would be good. Remember that the pineapple is going to add lots of sweet flavor.