Name: Tropical Pineapple Coconut Sangria Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Tropical
Ingredients: 1 ½ cups (354ml) pineapple juice, from about 2 cans of chopped pineapple, drained; 1 ½ bottles white wine (750ml each), such as moscato; 1 cup (236ml) coconut rum, like Malibu; 1 ½ cups chopped pineapple; ½ cup maraschino cherries with a little bit of juice

If you’re craving a getaway in a glass, you’ll fall in love with this Tropical Pineapple Coconut Sangria. It’s the ultimate sunny sip: sweet, fruity, just a bit boozy, and perfectly refreshing—effortlessly capturing all those laidback, vacation vibes right at home.

Why You’ll Love This Recipe

Instant Tropical Escape: Every glass delivers those classic beachy piña colada flavors, minus the blender or sandy toes.
Ultra-Easy to Make: Five minutes, one pitcher, and you’re ready to serve sunshine to a crowd—no bartending degree required!
Perfect for Parties: This playful sangria bursts with color and fruit, making it ideal for summer gatherings, girls’ nights, or BBQs.
Totally Customizable: You can tweak the fruit, wine, or swap in non-alcoholic options—whatever suits your style and guests.

Tropical Pineapple Coconut Sangria Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of simple, splashy ingredients to create this unforgettable Tropical Pineapple Coconut Sangria. Each one brings something essential—juiciness, sweetness, a little zing or creaminess—that makes every sip sing with island spirit.

Pineapple juice: Use pure pineapple juice for brightness and tang. Canned juice works well, but fresh pressed will give you extra vibrance.
White wine (moscato): Moscato is lightly sweet and gently sparkling, giving your sangria a soft, fragrant base, but any fruity white will do in a pinch.
Coconut rum: Malibu or your favorite brand adds that irresistible, creamy coconut flavor—no coconut cream needed!
Chopped pineapple: Canned pineapple is easy and delicious, but you can swap in fresh for even bolder texture and flavor.
Maraschino cherries (plus a little juice): These iconic cherries offer pops of color and a sweet-tart burst that pairs beautifully with the tropical notes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the pure joys of making sangria is how beautifully it adapts to your mood, your pantry, and your guests. Don’t hesitate to riff on this Tropical Pineapple Coconut Sangria—make it lighter, bolder, or non-alcoholic, and truly make it yours!

Go Alcohol-Free: Swap the wine for sparkling white grape juice and use coconut water instead of rum for a family-friendly refresher.
Add a Fizz: Right before serving, top your sangria with chilled club soda or lemon-lime soda for effervescent fun.
Mix Up the Fruit: Try adding sliced mango, kiwi, or orange wheels for even more tropical flair and color in your pitcher.
Play with Wine Types: Riesling or a dry sauvignon blanc transforms the sweetness level—taste and choose what you love!

How to Make Tropical Pineapple Coconut Sangria

Step 1: Mix the Base

Grab your biggest pitcher or a beautiful glass carafe—the more festive, the better. Pour in the pineapple juice, white wine, and coconut rum, and give it all a good stir to marry those sunny flavors together. This is the moment when that classic piña colada essence comes alive, no blender in sight!

Step 2: Add the Fruit

Drop in the chopped pineapple and maraschino cherries (don’t forget a spoonful of that jewel-red cherry juice!). The fruit not only infuses the sangria with extra flavor, but makes every glass look utterly irresistible—like a tropical fruit salad meets party drink.

Step 3: Chill and Serve

Give everything a gentle stir and pop your pitcher into the fridge. If you want to serve straight away, add a big handful of ice to keep things icy-cool. For max flavor (and a slightly boozier punch), let it chill for an hour or overnight so the flavors can really meld. Either way, serve with extra cherries and pineapple for garnish!

Pro Tips for Making Tropical Pineapple Coconut Sangria

Chill for Maximum Flavor: Letting your sangria rest in the fridge for at least an hour before serving helps all the pineapple, coconut, and wine flavors meld into something magical.
Choose Your Wine Wisely: A sweet Moscato keeps things dessert-like and tropical, but if you prefer less sweetness, go with a drier white wine—and taste as you mix!
Don’t Skimp on the Fruit: The maraschino cherries and pineapple chunks not only enhance the flavor but double as a tasty snack in your glass—spoon some into each serving!
Serve Over Lots of Ice: Sangria shines when it’s icy-cold, so be generous with the ice cubes—especially if you’re hosting outdoors.

How to Serve Tropical Pineapple Coconut Sangria

Garnishes

The finishing touch to this Tropical Pineapple Coconut Sangria is all about joyful garnishes! Try extra pineapple wedges on the rim, a skewer of maraschino cherries, or even a frilly cocktail umbrella to add a playful, vacation-ready vibe. A sprinkle of toasted coconut on top is a fun bonus for coconut lovers.

Side Dishes

This breezy sangria shines next to grilled shrimp, smoky BBQ chicken, summery salads, or anything that loves a touch of fruitiness. Think salsas bursting with mango, pineapple chicken tacos, guacamole with chips, or a juicy fruit platter—anything you’d bring to a pool party or backyard feast!

Creative Ways to Present

Serve your Tropical Pineapple Coconut Sangria in a hollowed-out pineapple for the ultimate wow factor, or pour into mason jars for a casual cookout. For brunch, use pretty stemless wine glasses lined with pineapple and cherry slices. Let the colorful fruit shine—it’s as much a treat for the eyes as the taste buds!

Make Ahead and Storage

Storing Leftovers

If you have extra sangria (lucky you!), keep it chilled in a covered pitcher in the fridge for up to two days. The flavors keep getting better, and the fruit infuses even more sweetness into the mix. Just give it a quick stir before pouring your next glass.

Freezing

Want to turn those leftovers into the best slushies ever? Strain out the fruit and pour the sangria into ice cube trays, then freeze. Blend the cubes into a grown-up frozen cocktail or use them to chill your next batch without watering it down!

Reheating

This Tropical Pineapple Coconut Sangria is best served cold—no reheating required! If your sangria’s been in the fridge, just pour over fresh ice and you’re back in paradise.

FAQs

Can I make Tropical Pineapple Coconut Sangria the day before a party?

Absolutely! In fact, making it the night before lets the flavors blend and deepen. Just wait to add the ice until you’re ready to serve so it stays perfectly chilled and not watered down.
What’s the best wine for this recipe?

Moscato is my go-to for its subtle sweetness and light bubbles, but any fruity, unoaked white wine works. Riesling, pinot grigio, or sauvignon blanc are delicious alternatives—just choose based on your desired sweetness level!
Can I use fresh pineapple instead of canned?

Yes, fresh pineapple absolutely amps up the flavor and texture of your Tropical Pineapple Coconut Sangria. Just be sure it’s sweet and ripe, and use a bit of extra juice if the mixture seems thick.
How can I make a non-alcoholic version for kids or guests who don’t drink?

It’s easy! Use sparkling white grape juice or lemonade in place of the wine, and coconut water for the coconut rum. Add all the delicious fruit, and you’ve got a vibrant, tropical punch everyone can enjoy.

Final Thoughts

This Tropical Pineapple Coconut Sangria truly brings the party anywhere, whether you’re poolside, hosting brunch, or just brightening a weeknight dinner. Give it a try and let every sip feel like a mini vacation—you and your guests will be smiling, guaranteed!