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.
This easy recipe will transport your taste buds to the tropics. It’s a delicious twist on the classic side dish, featuring the addition of pineapple and very similar to Hawaiian coleslaw.
What you’ll love about this recipe:
Pineapple Coleslaw Ingredients
- 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
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.
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. Be sure to stir it before serving. Do not freeze coleslaw!
Pineapple Coleslaw
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
Nutrition
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*
Substitutions
Cabbage: Instead of using a bag of pre-shredded cabbage or coleslaw mix, you can shred your own cabbage at home. 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 is also a great choice. 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 each bite. You can use canned pineapple tidbits if you prefer. Drain the pineapple juice well, 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 as a substitute for regular distilled vinegar.
Sugar: You can use brown sugar as a substitute for granulated sugar. It will change the flavor, but life is all about embracing those delicious twists, right?
Looking for more Southern-inspired sides? Try my Vinegar Slaw, a tangy classic that’s perfect with pulled pork or fried chicken. And if you’d like to keep the pineapple theme going, my Pineapple Habanero Jelly adds a sweet tropical twist to biscuits, toast, or even grilled meats.
FAQs
Yes! For best results, prepare at least 2 hours in advance. I recommend making this a day in advance so that the flavors can really meld together.
Absolutely!
Technically, yes. Some people swap mayo for Greek yogurt to lighten it up, but it changes the flavor and makes the coleslaw more tart. Although others claim it works, I don’t recommend it if you want the classic, creamy, Southern-style taste.
This Pineapple Coleslaw is the ultimate summer side dish — creamy, crisp, and just sweet enough to stand out on any table. Whether you’re hosting a backyard cookout, planning a picnic, or just looking for a quick side for dinner, this recipe is one you’ll make again and again.
👉 If you try it, I’d love for you to leave a comment below and share how you served it. Did you pair it with pulled pork, fried chicken, or something new? Let me know!
Can I substitute the mayo with Greek yogurt?
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.
I was raised on this recipe but Mom added mini marshmallows too and it is delicious.
That’s an interesting twist!
you stole my recipe. been making coleslaw like this foru church barbecue since th 90s. unbelieveable
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.