1fresh, ripe pineapple (cut into 1-inch chunks, with some left unpeeled and sliced into wedges, for garnish)chilled
3cupsunsweetened pineapple juicechilled
1(750 mL) bottle Prosecco (OR champagne OR sparkling white wine), chilled
1(12-ounce) can lemon-lime soda (1 ½ cups), chilled
1bunch fresh mintoptional, for garnish
Add the pineapple chunks to a large (at least 3-quart) pitcher or drink dispenser. Pour the pineapple juice and rum over the top. Slowly add the Prosecco and lemon-lime soda and gently stir to combine.
Spoon some of the pineapple into a glass then pour sangria on top. Garnish glass with a sprig of fresh mint and a wedge of fresh pineapple, if desired.
This recipe makes about eight (1-cup) servings of sangria, but the pineapple chunks in your glass/pitcher will obviously take up additional room. Therefore, the pitcher or drink dispenser in which you assemble this sangria should have at least a 3-quart (96-ounce) capacity.
For a party, feel free to double or triple this recipe in a large (at least 2-gallon) drink dispenser.