- 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.