Pineapple Sangria
['1 small pineapple, peeled and cut into 1-inch chunks', '2 cups white wine', '2 ounces simple syrup', '4 ounces white rum or 2 ounces each of light and aged rum', '1 cup coconut water', '2 ounces freshly squeezed lime juice', '1 lime, thinly sliced', '1 cup cold sparkling water', '1 to 2 ounces Maraschino liqueur (optional)']
In a large pitcher, combine 2 cups pineapple, white wine, simple syrup, and rum. Stir gently then cover and refrigerate for at least 4 hours and up to 24 hours. When ready to serve, add the coconut water, lime juice, lime slices, and sparkling water. Add the Maraschino liqueur, if using, then carefully fill the pitcher with ice and stir to combine. Garnish glasses with the remaining pineapple, if desired, or add the fruit to the pitcher.
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