Pina Colada Sangria Recipe

There's something magical about the first sip of Pina Colada Sangria on a sunny afternoon. It’s tropical, refreshing, and just sweet enough to feel indulgent—like a beach vacation in a glass.

I first created this recipe for a summer girls’ night on my back patio. I wanted something light, festive, and fruity without being overly boozy. This sangria hit all the right notes—and it’s been on repeat ever since.

With just a handful of ingredients and a splash of island flair, this drink comes together in minutes and always steals the spotlight. Let’s dive into why this Pina Colada Sangria will be your new favorite summer cocktail.

Why You’ll Love This Pina Colada Sangria

Get ready to fall in love with your new go-to warm-weather cocktail. This Pina Colada Sangria brings together two beloved drinks in one irresistible pitcher.

First, it’s quick and easy. With no fancy techniques or bartending skills required, you can whip up a full batch in under 10 minutes. It’s the perfect last-minute party drink.

It’s also budget-friendly. A bottle of white wine, some canned pineapple, coconut water or cream, and a splash of rum—no need for expensive liqueurs or rare ingredients.

Another bonus? It’s incredibly versatile. You can scale it up for a crowd, swap in your favorite fruits, or even make it alcohol-free for a family-friendly version.

Lastly, it looks absolutely stunning in a pitcher. The floating pineapple chunks and berries give it that wow factor without any extra effort. Expect lots of “oohs” and “aahs” at your next gathering.

Let’s take a look at the ingredients that make this sangria so special.

Ingredients Notes

The beauty of this Pina Colada Sangria lies in its simple yet flavorful ingredients. Each one contributes to the tropical vibe and smooth taste that defines this cocktail.

Pineapple juice is the heart of the drink. Its natural sweetness and tartness balance perfectly with the wine and coconut flavors. I recommend using 100% pineapple juice with no added sugar for the cleanest taste.

White wine forms the base of the sangria. A dry or semi-sweet variety like Sauvignon Blanc or Pinot Grigio works best. Avoid oaky Chardonnays, which can overpower the fruity elements.

Coconut water or coconut cream brings in that classic pina colada flavor. Coconut water gives a light, refreshing finish, while coconut cream creates a richer, dessert-like sangria. Choose based on your preference!

White rum adds the perfect tropical kick. Just a small amount goes a long way, so you won’t need much. You can also skip it if you prefer a lighter, wine-forward sangria.

Fresh fruit seals the deal. Pineapple chunks, orange slices, and strawberries look beautiful in the pitcher and infuse the drink with even more flavor. Don’t skip them—they’re part of the experience.

You’ll also want a large pitcher, a long spoon for stirring, and optional wine glasses or mason jars for serving. A bit of shredded coconut for rimming the glasses is a fun extra if you’re feeling fancy.

How To Make This Pina Colada Sangria

Making this Pina Colada Sangria is a breeze. It’s a one-pitcher recipe that’s as easy as it is crowd-pleasing.

Start by preparing your fruit. Slice fresh strawberries, orange rounds, and cube up your pineapple. If you're using canned pineapple chunks, drain them first but keep the juice—it adds great flavor.

In a large pitcher, combine one bottle of white wine, 1 cup pineapple juice, ½ cup coconut water or cream, and ¼ cup white rum. Stir everything together gently until well blended.

Next, add your sliced fruit to the pitcher. Give it another gentle stir so the fruit begins to soak in the flavors. Let it chill in the fridge for at least 2 hours, ideally 4, so the flavors can meld together.

Right before serving, give the sangria a final taste. Want it sweeter? Add a splash of simple syrup or a bit of agave nectar. Need more punch? Stir in an extra ounce of rum.

Serve over ice in pretty glasses, making sure each pour gets a few fruit pieces. Garnish with a pineapple wedge or maraschino cherry for that classic pina colada finish.

This recipe makes about 6 servings and holds up beautifully in the fridge for a day or two. Expect a smooth, fruity sip with a coconut finish every time.

Storage Options

If you have leftovers (though it’s rare!), storing Pina Colada Sangria is easy and safe.

Transfer the sangria into a sealed glass pitcher or jar with a lid. Keep it refrigerated for up to 48 hours. After that, the fruit can start to break down and the flavors lose their brightness.

If you want to prep ahead of time, you can mix the base (wine, juice, coconut water/cream, rum) and refrigerate it up to 24 hours in advance. Just wait to add the fresh fruit until a few hours before serving for the best texture.

Avoid freezing this sangria, as both the wine and fruit don’t thaw well. The coconut cream can also separate when frozen.

To re-serve, give it a good stir and pour over fresh ice. You can even top off each glass with a splash of sparkling water or soda for a fizzy twist.

Variations and Substitutions

This Pina Colada Sangria is endlessly customizable. Whether you’re serving a crowd, watching your sugar, or avoiding alcohol, there’s a version for everyone.

If you want a non-alcoholic option, skip the wine and rum. Instead, use white grape juice and coconut water as the base. It’s sweet, fruity, and kid-friendly.

To turn it into a sparkling sangria, top each glass with club soda, lemon-lime soda, or prosecco just before serving. This adds a bubbly, festive finish.

For a berry twist, add blueberries or raspberries to the pitcher. They’ll complement the pineapple and add beautiful color.

If you’re avoiding coconut, use mango nectar instead of coconut cream. It changes the flavor slightly but still keeps that tropical vibe.

Want it stronger? Try using coconut rum in place of white rum for double the coconut flavor—and an extra kick.

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