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The Boat Shed Kitchen

Pina Colada Sangria

This refreshing pina colada sangria blends sweet pineapple juice, coconut rum, white wine, and juicy fruit into one tropical pitcher drink. Easy to prep ahead, it’s vibrant, boozy, and guaranteed to bring vacation vibes in every glass.
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 drinks
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 12 oz pineapple juice
  • 1 bottle white wine Moscato recommended
  • 8 oz coconut rum Malibu recommended
  • 12 oz chopped pineapple canned or fresh
  • 4 oz maraschino cherries include a bit of juice

Method
 

  1. Drain canned pineapple and set fruit aside.
  2. Measure cherries and include a bit of juice.
  3. In a large pitcher, mix pineapple juice, white wine, and coconut rum.
  4. Add pineapple chunks and cherries. Stir gently.
  5. Cover and refrigerate for at least 4 hours or overnight.
  6. Serve chilled. Ladle both fruit and liquid into glasses. Garnish if desired.
  7. 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.