Pineapple Pina Colada Sangria

Ingredients
2 750 ml bottles of moscato
20 oz can of crushed pineapple, juice and pineapple
1 1/2 cups coconut rum

pina-colada-sangria

Directions
Combine all the ingredients in a large pitcher . Refrigerate overnight, and serve chilled.


Recipe and image credit: Wine and Glue