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Easy Pineapple Coleslaw Recipe

Pineapple coleslaw combines the crispness of cabbage and carrots with the sweetness of crushed pineapple, dressed in a creamy blend of mayonnaise and tangy vinegar. It is a perfect side dish for BBQ and is even delicious on top of BBQ pork sandwiches and fish tacos.

Bowl of pineapple coleslaw made with shredded cabbage, carrots, and a creamy dressing.

This easy recipe will transport your taste buds to the tropics. It’s a delicious twist on the classic side dish with the addition of pineapple and is very similar to Hawaiian coleslaw.

What you’ll love about this recipe:


  • Easy to make: This recipe is incredibly easy to make, taking only about 10 minutes of prep time and no cooking required. It uses convenience items that you can find at your local grocery store: packaged coleslaw mix and canned pineapple.
  • Tangy and sweet: Sweet pineapple, crunchy cabbage and carrots, and tangy dressing create a unique flavor experience that will leave your guests wanting more.

This simple slaw is perfect for BBQs and outdoor gatherings. Serve with burgers, hot dogs, or as a side dish to any meal – just like traditional coleslaw

Are you looking for a fall coleslaw? You should check out the Brussels Sprout Slaw at Nourished Kitchen. And if you make it, please invite me over. *wink*

Let’s look at how to make this delicious side dish.

Pineapple Coleslaw Ingredients

Ingredients to make pineapple coleslaw.
  • 3 tablespoons sugar
  • 2 tablespoons white vinegar
  • pinch of salt
  • 1 cup mayonnaise
  • 14-ounce bag of coleslaw mix
  • 8 ounces crushed pineapple, drained

Directions

Whisking together vinegar and sugar.

To begin, make the creamy dressing by whisking together the white vinegar, sugar, and salt in a large bowl until the sugar dissolves completely.

Whisking a dressing in a glass mixing bowl.

Then, add the mayonnaise to the vinegar mixture and whisk until a smooth, creamy consistency is achieved.

Bowl of pineapple coleslaw.

Next, combine the bagged mix and crushed pineapple with the mayonnaise dressing, gently stirring until everything is well-coated.

Once prepared, refrigerate the coleslaw for at least 2 hours, allowing the flavors to meld and intensify. This step is crucial for achieving the best taste and texture, as it allows the ingredients to harmonize and develop their full potential.

Plate of pineapple coleslaw and small bowl of pineapple chunks.

For a garnish, you can top with pineapple chunks or fresh herbs like cilantro or mint.

Storage

Store leftover pineapple slaw in an airtight container in the refrigerator for up to 3 days.

Substitutions

Cabbage:  Instead of using a bag of pre-shredded cabbage or coleslaw mix, you can shred your own cabbage. While traditional coleslaw uses green cabbage, feel free to mix it up with red cabbage for a pop of color and a slightly sweeter taste. If you prefer a milder flavor, Napa cabbage can be a great choice as well. Don’t be afraid to experiment with different cabbage varieties, as each will bring its own unique twist to the dish. (You’ll need approximately 7.5 cups of shredded cabbage for this recipe.) Add some shredded carrots to the cabbage for a pop of color and extra crunch.

Pineapple: I like using crushed pineapple in this recipe because it spreads throughout the slaw and you have more pineapple in your bites. You can use canned tidbits if you prefer. Drain the pineapple well to remove any excess liquid, as you don’t want your coleslaw to become too watery. Additionally, if you prefer a more subtle pineapple flavor, you can reduce the amount of pineapple used or chop it into smaller pieces.

Vinegar: You can use apple cider vinegar instead of regular distilled vinegar.

Mayonnaise: While the recipe calls for mayonnaise, you can easily substitute it with Greek yogurt for a healthier alternative. This will give your coleslaw a tangy and creamy taste, all while reducing the calorie count. Another option is to combine mayonnaise and sour cream for a richer and slightly tangy dressing. Feel free to adjust the proportions of the dressing ingredients to suit your taste preferences.

Sugar: You can use brown sugar in place of granulated sugar.

Bite of pineapple coleslaw on the end of a fork.

With these recipe notes in mind, you’re well-equipped to create a pineapple coleslaw that suits your taste. Whether you explore different cabbage varieties, experiment with alternative dressings, or play around with seasonings, the possibilities for customization are endless.

Go ahead and embrace your creativity in the kitchen, and surprise your palate with a pineapple coleslaw that’s uniquely delicious.

Plate of pineapple coleslaw and small bowl of pineapple chunks.

Pineapple Coleslaw

Sweet pineapple and cabbage are paired together in a sweet and creamy homemade dressing to make one delicious side dish.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Calories: 240kcal

Ingredients

  • 3 tablespoons sugar
  • 2 tablespoons white vinegar
  • pinch salt
  • 1 cup mayonnaise
  • 16 ounces coleslaw mix
  • 8 ounces crushed pineapple drained

Instructions

  • To begin, make the creamy dressing by whisking together the white vinegar, sugar, and salt in a large bowl until the sugar dissolves completely.
  • Then, add the mayonnaise to the vinegar mixture and whisk until a smooth, creamy consistency is achieved.
  • Next, combine the bagged mix and crushed pineapple with the mayonnaise dressing, gently stirring until everything is well-coated.
  • Once prepared, refrigerate the coleslaw for at least 2 hours, allowing the flavors to meld and intensify. This step is crucial for achieving the best taste and texture, as it allows the ingredients to harmonize and develop their full potential.

Notes

For a garnish, you can top with pineapple chunks or fresh herbs like cilantro or mint.

Nutrition

Serving: 1 | Calories: 240kcal | Carbohydrates: 12g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 188mg | Potassium: 137mg | Fiber: 2g | Sugar: 11g | Vitamin A: 88IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 0.4mg
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6 Comments

    1. I personally have not tried it, but you should be able to. If you want to try it without “diving all in,” you could use 1/2 cup mayo and 1/2 cup Greek yogurt.

  1. you stole my recipe. been making coleslaw like this foru church barbecue since th 90s. unbelieveable

    1. It’s amazing how a lot of us have similar recipes. And in case anyone reading this wonders if I stole your recipe, they should know that I don’t know you and it is not possible. Just a coincidence.

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