Pineapple Coleslaw
This Pineapple Coleslaw is a bright, tropical take on the traditional slaw, adding a burst of sweetness from juicy pineapple chunks and a creamy, tangy dressing. It’s colorful, refreshing, and the perfect side dish for BBQs, potlucks, and summer meals.
Why You’ll Love This Recipe
Flavor-packed: The combination of creamy dressing and sweet pineapple is irresistible.
Quick & easy: No cooking required and ready in just 10 minutes (plus chill time).
Great for crowds: A fun, fruity upgrade from classic coleslaw that’s a guaranteed hit.
Versatile: Perfect with grilled meats, sandwiches, tacos, or eaten straight from the bowl.
Key Ingredients
Green & purple cabbage: Adds crunch, color, and classic slaw texture.
Carrots: Naturally sweet and crisp, perfect for balancing the tanginess.
Pineapple chunks: Fresh or canned, they add a juicy, tropical burst.
Green onions: A mild onion flavor that adds freshness and balance.
Mayonnaise, vinegar, and honey: Create a creamy, sweet-tart dressing that coats the veggies beautifully
Pineapple Coleslaw – A Sweet & Tangy Twist on a Classic!
Ingredients:
4 cups shredded green cabbage
1 cup shredded purple cabbage (optional for color)
1 cup shredded carrots
1 cup pineapple chunks (fresh or canned, drained)
¼ cup chopped green onions
½ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
½ teaspoon salt
¼ teaspoon black pepper
Instructions:
Combine the veggies and fruit:
In a large mixing bowl, add the shredded green cabbage, optional purple cabbage, carrots, pineapple chunks, and chopped green onions.
Make the dressing:
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth and creamy.
Toss and coat:
Pour the dressing over the slaw mixture and toss thoroughly until everything is evenly coated.
Chill before serving:
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve and enjoy:
Serve chilled as a refreshing side dish—pairs perfectly with grilled meats, pulled pork, or picnic sandwiches!
Recipe Notes – Pineapple Coleslaw
Drain the pineapple well:
If you’re using canned pineapple, be sure to drain it thoroughly to avoid a watery coleslaw. You can even pat the chunks dry with a paper towel if needed.
Use pre-shredded coleslaw mix to save time:
For quicker prep, substitute the cabbage and carrot with a pre-packaged coleslaw mix. Just toss it with the pineapple and dressing.
Chill before serving:
Allow at least 30 minutes of refrigeration after mixing. This not only helps the flavors blend but also slightly softens the cabbage, improving texture.
Taste and adjust before serving:
After chilling, taste the slaw again. Sometimes it needs an extra pinch of salt, a touch more vinegar, or a drizzle more honey depending on your preference.
Use fresh pineapple if possible:
Fresh pineapple adds brighter flavor and a firmer texture, though canned works fine for convenience.
Mayonnaise quality matters:
Use a good-quality mayonnaise for the best flavor. If using light mayo, the dressing may be thinner, so reduce the vinegar slightly.
Add color with purple cabbage:
Purple cabbage is optional, but it adds a beautiful contrast that makes the slaw more visually appealing—especially for gatherings or potlucks.
Great make-ahead option:
This coleslaw holds up well for a few hours or overnight in the fridge, making it perfect for prepping ahead of time.
Avoid overmixing before serving:
Too much stirring can make the cabbage release water and cause the slaw to become soggy. Mix just until coated.
Enhance with texture:
If serving immediately, consider tossing in toasted nuts or seeds (like sunflower seeds) just before serving for added crunch.
Nutrition Information
(Approx. per ½-cup serving, based on 8 servings)
Calories: ~140 | Fat: ~10g | Carbohydrates: ~12g | Sugar: ~8g | Fiber: ~2g | Protein: ~1g
Frequently Asked Questions:
Can I use canned pineapple?
Yes, just make sure it’s well-drained to avoid a watery slaw.
Is this coleslaw sweet or tangy?
It’s both—thanks to the honey and vinegar balance. You can adjust either to taste.
Can I make it ahead of time?
Yes! It’s great when made a few hours ahead, but best served within 24 hours.
What can I use instead of mayo?
Greek yogurt or a vegan mayo alternative will work just fine.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free—just double-check your mayonnaise label.
Can I shred the cabbage and carrots ahead of time?
Yes, prep them up to 2 days in advance and store in a zip-top bag in the fridge.
How do I prevent sogginess?
Drain your pineapple thoroughly and serve the slaw within a day of mixing.
Can I double the recipe for a crowd?
Absolutely! Just keep the same ingredient ratios and mix in a large bowl.
Can I make this without purple cabbage?
Definitely—it’s optional and just adds color. Stick to green cabbage if preferred.
How do I make it extra creamy?
Add an extra tablespoon or two of mayo or mix in a tablespoon of sour cream or Greek yogurt.