Pineapple Sangria Recipes

PINEAPPLE SANGRIA

Steps:

• In a large drink container, combine sliced fruit with liquids. Stir and refrigerate until ready to serve!
• I find this best when made the night before!

PINEAPPLE SANGRIA RECIPE

Steps:

• Add the fruit to a large pitcher. Be sure to save some of the fruit for garnish.
• Pour pineapple juice, rum and wine into pitcher and stir.
• Refrigerate the pineapple sangria for up to two hours.
• Add Sprite and stir before serving.
• Garnish pineapple sangria glass with tropical fruit and enjoy!

PINEAPPLE SANGRIA

Steps:

• Mix Sauvignon Blanc, pineapple juice, triple sec, and brandy together in a large pitcher. Add chopped pineapple, orange, lemon, and lime. Cover and refrigerate, 8 hours to overnight.
• Stir in lemon-lime soda before serving.

PINEAPPLE SANGRIA

Steps:

• In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir. Pour into large wineglasses and garnish with the mint and orange.

WHITE WINE PINEAPPLE SANGRIA RECIPE

Steps:

• Pour wine into a large pitcher and squeeze the juice from the orange and lemon wedges into the white wine.
• Toss in the citrus wedges (leaving out seeds if possible) and pineapple pieces; then add the sugar and chill overnight in the refrigerator.
• Just before serving, add ginger ale, rum, and some ice. Garnish with mint, if using.

PINEAPPLE-COCONUT SANGRIA

Steps:

• Bring the coconut water and sugar to a boil in a small saucepan, stirring until the sugar has dissolved. Let cool, then transfer the syrup to a 3-quart pitcher.
• Add the wine, soda water, rum and lime juice to the pitcher, and stir to combine. Add the pomegranate seeds, dragon fruits, kiwis and pineapple, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass.