What happens when you blend the tropical vibes of a pina colada with the refreshing charm of sangria?
You get this Pina Colada Sangria—a fruity, boozy party punch that screams summer.
It’s light, sweet, coconutty, and oh-so-easy to make.
Whether you’re hosting a barbecue, pool day, or brunch, this is the cocktail that keeps everyone coming back for more.
Why You’ll Love This Recipe
No bartending skills required – Just mix, chill, and serve.
Tropical flavor in every sip – Pineapple, coconut, and wine come together beautifully.
Perfect for entertaining – Makes a big batch that’s easy to share.
Prep ahead – Best when chilled overnight.
Bright and colorful – With cherries and pineapple chunks in every glass.
Customizable – Add sparkling water or fresh herbs for your twist.
What You’ll Need (Ingredient Highlights)
Pineapple juice – Sweet, fruity, and the flavor foundation for the sangria.
White wine (Moscato) – Light, slightly sweet, and pairs well with tropical flavors.
Coconut rum (Malibu) – Brings the signature piña colada vibe with a boozy coconut kick.
Chopped pineapple – Adds texture and flavor to every glass.
Maraschino cherries – For color, sweetness, and a splash of cherry juice to deepen the hue.
Pro Tips Before You Start
Chill ingredients first – Speeds up the chilling process.
Use canned or fresh pineapple – Either works well, just make sure it’s bite-sized.
Add cherry juice – For a more vibrant color and sweeter sangria.
Don’t skip the chill time – It makes a big difference in flavor.
Stir gently – To avoid breaking the fruit apart.
How to Make Piña Colada Sangria
Step 1: Prepare the Fruit
Drain the pineapple chunks if using canned, and set them aside.
Measure out the maraschino cherries and add a small spoonful of juice to enhance color and sweetness.
Step 2: Mix the Base
In a large pitcher or drink dispenser, combine the pineapple juice, white wine (Moscato is great here), and coconut rum.
Stir gently until everything is well mixed.
Step 3: Add the Fruit
Stir in the chopped pineapple and cherries.
Mix carefully to evenly distribute the fruit without crushing it.
Step 4: Chill
Cover the pitcher and place it in the refrigerator for at least 4 hours—overnight is even better.
This allows the flavors to blend and the drink to chill properly.
Step 5: Serve and Enjoy
Serve cold using a ladle to scoop both liquid and fruit into each glass.
Garnish with extra pineapple slices or a cherry on a skewer for a festive finishing touch.
What to Serve It With
Grilled shrimp skewers – The tropical match is perfect.
Fresh fruit platters – Keep the vibe light and summery.
Mini crab cakes or fish tacos – Adds a savory contrast to the sweetness.
Cheese board with tropical fruits – Think brie, mango, and almonds.
Light summer salads – Like arugula with citrus vinaigrette.
Variations / Substitutions
Make it sparkling – Add soda water or sparkling wine just before serving.
Use prosecco or Riesling – Instead of Moscato for a different wine profile.
Add coconut milk – For a creamier piña colada-inspired texture.
Fresh herbs – Try adding mint or basil for an herbal twist.
Make it non-alcoholic – Use coconut water and white grape juice in place of alcohol.
Storage & Leftovers
Fridge – Store covered in the refrigerator for up to 2 days.
Do not freeze – The fruit and wine won’t thaw well.
Make ahead – Best served after at least 4 hours of chilling.
Stir before serving – The fruit may settle, so mix gently to redistribute.
Strain leftovers – If storing for later, remove fruit to prevent over-softening.
FAQs
Can I use other types of wine?
Yes, Riesling or even Pinot Grigio works well if you prefer a drier taste.
Is this sangria very sweet?
It’s lightly sweet from the juice and Moscato. Adjust by using a drier wine if needed.
Can I make this without alcohol?
Absolutely. Replace the wine with white grape juice and use coconut water instead of rum.
Can I use frozen fruit?
Yes! Frozen pineapple or cherries double as ice cubes and help keep it cold.
How far ahead can I make it?
Up to 24 hours in advance is perfect. It actually gets better with time!
Should I remove the fruit before storing leftovers?
It’s a good idea, especially if storing for more than a day to prevent mushy fruit.
What’s the best glass to serve this in?
Stemless wine glasses or clear tumblers show off the fruit beautifully.
Final Thoughts
This Piña Colada Sangria is sunshine in a glass—tropical, fruity, and unbelievably easy to make.
It’s my go-to for summer parties, laid-back weekends, and anytime I want to sip something that feels like vacation.
With just a handful of ingredients and a little chill time, you’ve got the ultimate crowd-pleaser.
Pour yourself a glass and let the island vibes roll in.
Pina Colada Sangria
Ingredients
Method
- Drain canned pineapple and set fruit aside.
- Measure cherries and include a bit of juice.
- In a large pitcher, mix pineapple juice, white wine, and coconut rum.
- Add pineapple chunks and cherries. Stir gently.
- Cover and refrigerate for at least 4 hours or overnight.
- Serve chilled. Ladle both fruit and liquid into glasses. Garnish if desired.
- See full steps with tips & photos → https://theboatshedcafe.com/pina-colada-sangria/
Notes
- Moscato adds sweetness, but you can use Sauvignon Blanc or Pinot Grigio for a lighter version.
- Want it less sweet? Use unsweetened pineapple juice.
- Freeze some of the pineapple chunks ahead of time to double as fruity ice cubes.
