Rosé Sangria with Pineapple and Guava
['1 750-ml bottle rosé', '4 6-ounce cans pineapple juice', '2 11 1/2-ounce cans guava nectar', '4 cinnamon sticks', '2 cups 3/4-inch cubes fresh pineapple', '2 oranges, halved through stem end, thinly sliced crosswise', 'Ice cubes']
Mix first 5 ingredients in large pitcher. Set 12 orange slices aside for garnish; add remaining orange slices to pitcher. Cover and chill at least 6 hours or overnight.
Fill tumblers with ice. Pour sangria over. Garnish with orange slices and serve.
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