Tropical Sangria Recipe

Slice and chill

Wash the orange, lime, and lemon. Thinly slice each citrus (about 1/4-inch). Cut fresh pineapple into 1/2-inch chunks. Place the cut fruit in a bowl and chill in the refrigerator while you prepare the liquid mix (15–20 minutes ideally) so the sangria stays cold and the fruit firms up.

In a large pitcher (about 2-quart capacity), combine the white wine (1.5 cups) and Malibu coconut rum (1/2 cup). Stir gently to blend.

Add the chilled pineapple juice (1 cup) to the pitcher and stir to incorporate.

Add the prepared pineapple chunks and the citrus slices (orange, lime, lemon) to the pitcher. Stir gently to distribute the fruit so it infuses the liquid evenly.

Cover the pitcher and refrigerate for at least 30 minutes and up to 4 hours. This resting time allows the fruit to release flavor into the wine and rum. If short on time, you can continue immediately, but flavors will be less melded.

When ready to serve, add the chilled Sprite (1 cup) to the pitcher and stir gently to combine. The soda adds sweetness and effervescence; add it just before serving so it stays fizzy.

If serving immediately, add ice cubes (about 2 cups) to the pitcher or to individual glasses. Stir briefly to chill the sangria further without flattening the soda.

Taste and adjust: if you want it sweeter, add a splash more pineapple juice (up to 1/4 cup). If you prefer stronger coconut rum flavor, add up to 1–2 tablespoons more Malibu.

Ladle sangria into glasses, making sure each glass gets fruit. Garnish each glass with a mint sprig if desired.