Pina Colada Sangria Recipe

There's something instantly transportive about the tropical flavors of a piña colada — the sweet pineapple, creamy coconut, and a splash of rum make you feel like you’re on vacation, even if you’re just in your backyard. Now imagine all of that goodness swirled into a chilled, fruity sangria. That’s exactly what you get with this Piña Colada Sangria — a sunny, tropical twist on a classic.

this Recipe

I first whipped this up for a summer patio party, just experimenting with leftover pineapple chunks and coconut rum. By the end of the night, everyone was asking for the recipe. It’s now my go-to signature drink for warm-weather gatherings and lazy weekend brunches.

The beauty of this sangria? It’s make-ahead friendly, refreshing, and an instant crowd-pleaser. Let’s dive into what makes this tropical cocktail so irresistible.

Why You’ll Love This Piña Colada Sangria

Get ready to sip your way to paradise. This Piña Colada Sangria takes everything you love about the classic tiki drink and gives it a fruity, bubbly twist.

First off, it’s ridiculously easy to make. With just a few simple ingredients and a large pitcher, you’ll have a batch of sangria ready in under 10 minutes. No fancy bartending skills required!

It’s also perfect for entertaining. Whether you’re hosting a summer BBQ, pool party, or bridal shower, this drink looks just as stunning as it tastes. Add some fresh fruit and a sprig of mint for a picture-perfect presentation.

Another win? Budget-friendly ingredients. You don’t need high-end wine or pricey liqueurs to make this recipe shine. A mid-range bottle of white wine and basic coconut rum work beautifully.

Lastly, it’s highly customizable. Like things sweeter? Add a splash of simple syrup. Want more fizz? Top with club soda. You can even turn it into a frozen slush with a blender. It’s the kind of recipe that lets you play.

Before we jump into the recipe, let’s talk ingredients and why they matter.

Ingredient Notes

What makes this Piña Colada Sangria so special is the balance of tropical flavors and the bright, crisp base of white wine. Here’s how each ingredient pulls its weight.

Pineapple juice is the heart of this recipe. Its vibrant sweetness and tangy acidity make it the perfect mixer for sangria. Be sure to use 100% juice, not from concentrate if possible, for the freshest taste.

Coconut rum brings in that signature piña colada flavor. Brands like Malibu work well here, lending just enough coconut essence without overpowering the drink. If you want it less sweet, opt for a coconut-flavored vodka or rum with lower sugar content.

White wine adds body and acidity. A dry wine like Sauvignon Blanc or Pinot Grigio works best to balance the sweetness from the juice and rum. Avoid anything too oaky or buttery like Chardonnay, which can clash with the tropical notes.

Fresh pineapple chunks not only look gorgeous but infuse the sangria with natural sweetness as it sits. Canned will work in a pinch, but fresh is truly worth the extra step.

Shredded coconut and fresh mint (optional) make beautiful garnishes that elevate the whole experience. Toasted coconut adds a little crunch and extra flavor if you're feeling fancy.

All you need equipment-wise is a large pitcher, a wooden spoon, and plenty of ice. A fine-mesh strainer comes in handy if you want a cleaner pour, but it’s optional.

How To Make This Piña Colada Sangria

Making Piña Colada Sangria is as easy as pour, stir, chill, and serve. Here's how to do it right every time.

Start by pouring one bottle of chilled white wine into a large pitcher. Sauvignon Blanc or Pinot Grigio is ideal for keeping things crisp and refreshing. This will be your sangria base.

Next, add 1½ cups of pineapple juice and ¾ cup of coconut rum. This ratio keeps the drink sweet and tropical without becoming cloying. If you're aiming for a lighter version, you can reduce the rum slightly and add sparkling water later.

Toss in your fresh pineapple chunks. Use about 1 to 1½ cups, cut into bite-sized pieces. Give everything a good stir with a wooden spoon, pressing the fruit gently to release some juice. This is when the flavors start to mingle.

Cover the pitcher and chill for at least 2 hours, ideally 4–6. This step is key — the longer it sits, the more the flavors meld. If you’re making it the night before, wait to add any fizzy components until serving.

Just before serving, give it a taste. If it needs more sweetness, stir in a tablespoon or two of simple syrup or agave. If you'd like some bubbles, top it off with club soda, lemon-lime soda, or even sparkling wine.

Serve over ice in glasses garnished with a pineapple wedge, mint sprig, or toasted coconut flakes. It’s festive, it’s fun, and it’s dangerously drinkable.

Storage Options

Because this sangria is made with wine and juice, it stores well for a day or two — making it an ideal make-ahead drink for parties.

If you have leftovers, transfer the sangria to an airtight container or leave it in the pitcher covered tightly with plastic wrap. Store in the refrigerator for up to 48 hours. The fruit will continue to infuse flavor, though after two days it can become a bit mushy.

Avoid adding any sparkling ingredients until just before serving. If already mixed in, the fizz will go flat within a few hours in the fridge.

To revive leftover sangria, add a splash of fresh pineapple juice and top with soda water to brighten it back up.

Variations and Substitutions

The fun of sangria is how easy it is to adapt. Here are some creative takes on the Piña Colada Sangria to suit your taste or what you have on hand.

For a frozen version, blend the mixture with ice for a slushy-style treat. You can also add a frozen banana for extra creaminess and tropical flair.

If you're avoiding alcohol, try a mocktail version. Swap the wine for white grape juice and the rum for coconut water or coconut extract. Still delicious and super refreshing.

Add other tropical fruits like mango, papaya, or kiwi for an island-inspired twist. Just keep the balance of sweet and tart in mind.

Want it creamier? Mix in a bit of coconut cream or cream of coconut before chilling. It adds richness and turns your sangria into more of a dessert-style drink.

If you’re hosting a brunch, pour it over a scoop of coconut sorbet for a mimosa-meets-sangria hybrid that feels extra indulgent.

Print