In a large pitcher or punch bowl, stir together the pineapple juice, orange juice, and lime juice.

Add fruit slices from ¼ of a pineapple, ½ of a blood orange, and ½ of a lime to the juice mixture.

Chill the mixture, covered, for 2 to 24 hours.

To serve, pour ½ cup of the juice mixture into each glass or champagne flute.

Add ¼ cup of prosecco to each glass.

Slowly drizzle 1 teaspoon of Campari into each glass.

For the entire batch, you'll need ¼ cup of Campari.

Garnish with a fresh pineapple or orange slice if desired.

For a non-alcoholic version, you can substitute club soda or citrus-flavored sparkling water for the prosecco and use grenadine instead of Campari.

This recipe serves 12.

Enjoy your Pineapple Sunrise Mimosas!