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Pineapple Sangria Recipe

User Rating 5 Star Rating (2 Reviews)


White sangria
Joye~/Flickr/CC BY 2.0
This is a totally different take on the traditional sangria, starting with white wine and adding tropical pineapple and coconut rum to the mix will certainly shake things up on the sangria front!

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6-8 servings


  • 1 750 ml bottle of white wine (Chardonnay, Viognier, Riesling, Gewurztraminer, Sauvignon Blanc)
  • 1 medium orange sliced into wedges
  • 1 lemon sliced into wedges
  • 1 fresh pineapple sliced and diced to your preference (may use canned pineapple, substitute two 15.5 oz cans of crushed or sliced pineapple)
  • 1/4 cup of sugar
  • 4 cups of ginger ale
  • 3 shots of coconut rum
  • sprig of mint (optional)


Pour wine into a large pitcher and squeeze the juice wedges from the lemon and orange into the white wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar. Chill overnight. Add ginger ale, rum and ice just before serving. If you'd like to serve right away, use chilled white wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the frig. - allowing the flavors to really marinate into each other. Top with a sprig of mint. Cheers!
User Reviews

Reviews for this section have been closed.

 5 out of 5
this was really tasty, Member danagrl52

I added an apple (GALA) and a pear (D'angou), and even though I reserved probably an equal volume of pinapple, I ended up with too much fruit. Solution? I immediately made another batch, using the uneaten fruit from sangria take 1. Take 1 was really tasty (take 2 is chilling as we speak). I took out the orange rinds after about 12 hours, because I didn't want them to make the sangria bitter, and I only added 1 tablespoon of Agave Syrup (instead of 1/4 cup sugar). Mine was bordering on too sweet, even with the cut down sugar content (and I like things sweet). I think that if you don't leave the rind in, you shouldn't need any sugar. So, I think the perfect recipe would be: 2 bottles of wine (TWO...BUCK...CHUCK), juice from 2 lemons and 2 oranges, 1 pineapple, 2 Gala apples, and 1 D'angou pear. Let chill in refrigerator for 36 hours before serving (the longer the chilling, the better, when your sangria doesn't have the rind in it). NOM NOM NOM--this sangria is really good!

11 out of 12 people found this helpful.

See all 2 reviews

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