Brunch Punch

2 cans (46 ounces each) tropical punch-flavored soft drink

1 cup pineapple juice

3/4 cup thawed lemonade concentrate

1 can (12 ounces) ginger ale, chilled

In a punch bowl or large container, combine the first three ingredients. Cover and refrigerate. Stir in ginger ale just before serving. Yield: about 3 quarts