Description
Pineapple sangria is summer in a glass, but it can be enjoyed year round for a touch of sunshine on those dreary winter days. This is a definite crowd favorite sangria that is ideal for pool parties, backyard barbecues, and Fourth of July. I am sure that you will love this recipe as much as I do.
Ingredients
Scale
- 1 bottle dry white wine (I use Pinot Grigio)
- 2 cups pineapple juice
- 1/2 cup coconut rum
- 1/4 cup honey
- 1 pineapple (or frozen pineapple chunks)
- Ice
Instructions
- Cut the pineapple into one inch chunks. Add the chunks to the large pitcher.
- Add the white wine, pineapple juice, coconut rum, and honey to the pitcher. Mix until the honey is incorporated.
- Refrigerate for 2-4 hours to allow the flavors to meld together.
- Add ice to the serving glasses and top with the pineapple sangria.
- Enjoy!
Notes
- Instead of ice, use frozen pineapple to keep the sangria cold in the glasses. It will keep the sangria from getting watered down.
- Replace the fresh cut pineapple with thawed pineapple crunch to make this even easier to prepare.
- Taste the pineapple sangria before serving. Add a couple tablespoons of honey if you would like it sweeter.
- Make this summer cocktail ahead of time and refrigerate up to 8 hours.
- Prep Time: 5 minutes
- Category: Cocktail
- Cuisine: American
