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This Pineapple Coleslaw recipe is crunchy, creamy, sweet, tangy and ridiculously easy to make. Fresh cabbage, carrots and juicy pineapple are tossed in a quick homemade dressing for the ultimate summer side dish. Serve it with BBQ, pile it onto pulled pork sandwiches, tuck it into tacos or bring it to every potluck from now until Labor Day.
Table of Contents
Kellie’s Note
Stay Golden
I’m a big believer that the best side dishes are the ones that do a little multitasking. They should be easy enough for a weeknight dinner, pretty enough for a party and tasty enough that people keep going back for “just one more spoonful.”
This Pineapple Coleslaw is a chameleon like that.
I’ve made a lot of slaws over the years, especially for summer cookouts, backyard BBQs and casual dinners where something cool and crunchy is absolutely necessary next to all the smoky, saucy, grilled things. And while classic coleslaw will always have a place on the table, this pineapple slaw is the one I make when I want something a little brighter, a little fresher and a whole lot more fun.
The pineapple adds juicy sweetness without making the slaw heavy, the cabbage stays crisp, and the creamy dressing gets just enough tang from apple cider vinegar and Dijon to balance everything out. It’s simple, quick and so versatile you’ll find yourself using it as a side dish, a sandwich topper, a taco filling and maybe even eating it straight from the bowl while standing in front of the fridge. No judgment.
Why You’ll Love My Pineapple Coleslaw
This is not your average bowl of coleslaw. It’s bright, crunchy, creamy and loaded with sweet-tangy flavor.
Here’s why it works:
- It’s quick. The whole thing comes together fast with a simple homemade dressing and a handful of fresh ingredients.
- It’s refreshing. Crisp cabbage, carrots and juicy pineapple make this the kind of side dish you want next to rich BBQ, burgers or fried chicken.
- It’s versatile. Serve it as a side dish, spoon it onto pulled pork sandwiches, tuck it into fish tacos or pile it on grilled chicken.
- It’s make-ahead friendly. A little chill time helps the flavors mingle and makes the slaw even better.
- It has the perfect balance. Creamy mayo, sweet pineapple, tangy vinegar, honey and Dijon all work together so every bite is crisp, cool and flavorful.
- It’s potluck approved. This Pineapple Coleslaw recipe travels well, feeds a crowd and looks colorful on the table.
Ingredients For Pineapple Slaw
You don’t need anything fancy to make this easy Pineapple slaw recipe. Just a few crunchy vegetables, sweet pineapple and a creamy dressing that ties everything together.
For the slaw:
- Green cabbage – This gives the slaw its classic crunch and sturdy texture. You can thinly slice your own cabbage or use bagged coleslaw mix when you need a shortcut.
- Red cabbage – Red cabbage adds gorgeous color and a slightly peppery bite. If you only have green cabbage, use all green. The flavor will still be great, just a little less colorful.
- Carrots – Shredded carrots add sweetness, color and extra crunch. Pre-shredded carrots work well, or you can grate them fresh for a softer texture.
- Pineapple – The star of the show. Pineapple tidbits or crushed pineapple both work, but make sure it’s well drained so the dressing stays creamy instead of watery. Fresh pineapple can also be used if it’s chopped small.
- Green onions – These add a mild oniony bite without overpowering the slaw. Thinly sliced red onion or chives can be used instead.
- Fresh cilantro or parsley – Optional, but a little fresh herb gives the slaw a bright finish. Use cilantro if you’re serving it with tacos or grilled meats, and parsley if you want a more classic flavor.
For the dressing:
- Mayonnaise – The creamy base of the dressing. Use your favorite mayo, or swap in part Greek yogurt or sour cream for a tangier version.
- Pineapple juice – This adds sweetness and helps echo the pineapple flavor throughout the dressing. Use the juice from the canned pineapple if you have it.
- Apple cider vinegar – Adds the tang that keeps the dressing from tasting too sweet. White wine vinegar or rice vinegar can work in a pinch.
- Honey or sugar – Just a little sweetness balances the vinegar and Dijon. Maple syrup can also work if that’s what you have on hand.
- Dijon mustard – Adds depth, tang and a little sharpness. Yellow mustard will work, but Dijon gives the dressing a smoother, more rounded flavor.
- Kosher Salt and black pepper – Simple seasoning makes all the flavors pop. Taste before serving and adjust as needed.
How to Make Pineapple Coleslaw
This Pineapple Coleslaw comes together in minutes, and the fridge does the rest of the work.
- Whisk the dressing. In a large bowl, whisk together the creamy dressing ingredients until smooth. It should look glossy and pourable, with a sweet-tangy aroma from the pineapple juice and vinegar.
- Add the slaw ingredients. Pile in the cabbage, carrots, pineapple, green onions and herbs if you’re using them. The bowl will look very full at first, but everything softens slightly as it’s tossed.
- Toss until coated. Stir well so the dressing gets into all the little cabbage ribbons. You want everything lightly coated, not drowning.
- Chill before serving. Cover and refrigerate for at least 30 minutes. This gives the cabbage time to relax just a bit while still staying crisp, and the flavors will taste more blended.
- Toss again and taste. Before serving, give the slaw another good stir. Taste and add a little more salt, pepper or vinegar if you want it brighter.
How to Store Pineapple Coleslaw
- Store Pineapple Coleslaw in an airtight container in the refrigerator for up to 3 days.
- Because pineapple naturally releases juice as it sits, the dressing may loosen a little over time. Just give it a good stir before serving. If the slaw looks a bit watery, you can drain off a spoonful or two of extra liquid before tossing.
- For the best texture, I like serving this pineapple slaw the same day it’s made or within 24 hours. It will still taste great after that, but the cabbage will soften the longer it sits.
- I don’t recommend freezing coleslaw. The cabbage and creamy dressing don’t thaw well, and you’ll lose that fresh, crunchy texture that makes this recipe so good.
Kellie’s Tips for the Best Pineapple Slaw
- Drain the pineapple really well. This is the biggest tip. Too much liquid will thin the dressing and make the coleslaw watery.
- Slice the cabbage thinly. Thin cabbage ribbons are easier to eat and soak up the dressing more evenly.
- Don’t skip the chill time. Even 30 minutes in the fridge makes a difference. The flavors blend, the cabbage softens slightly and the whole slaw tastes more complete.
- Taste before serving. Coleslaw is one of those recipes that may need a little final adjustment. Add a splash of vinegar for more tang, a pinch of salt to wake it up or a tiny drizzle of honey if you want it sweeter.
- Make it colorful. Add diced red bell pepper or sliced radishes for extra crunch and a bright pop of color.
- Use it as a topping. This Pineapple Coleslaw recipe is fantastic on pulled pork, grilled chicken sandwiches, fish tacos, shrimp tacos, burgers and BBQ sliders.
- Keep it cold. Since this is a creamy slaw, keep it chilled until you’re ready to serve, especially for summer cookouts.
What to Serve with Pineapple Coleslaw
This Pineapple Coleslaw is one of those side dishes that instantly makes dinner feel sunny and fresh. It’s especially good with smoky, spicy or saucy mains because the creamy, tangy crunch balances everything out.
Serve it with:
- Pulled pork sandwiches
- BBQ chicken breasts
- Pesto Grilled chicken thighs
- Crack Burger Recipe
- Easy Cod Fish Tacos with Avocado Ranch Dressing
- Grilled Shrimp Tacos
- Grilled Bacon Wrapped Shrimp with Romesco Sauce
It’s also great as a topping for tacos, grain bowls, rice bowls and lettuce wraps.
Pineapple Coleslaw Recipe
Equipment
- measuring cup
- measuring spoons
- spatula
- whisk
Ingredients
For the Slaw:
- 3 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 1 cup shredded carrots
- 1 cup pineapple tidbits or crushed pineapple, well drained
- 1/4 cup thinly sliced green onions, optional
- 2 tablespoons chopped fresh cilantro or parsley, optional
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons pineapple juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, whisk together the mayonnaise, pineapple juice, apple cider vinegar, honey, Dijon mustard, salt and pepper until smooth.
- Add the green cabbage, red cabbage, carrots, pineapple, green onions and herbs, if using.
- Stir until everything is evenly coated in the dressing.
- Cover and refrigerate for at least 30 minutes before serving so the flavors can blend.
- Toss again before serving and adjust the seasoning with more salt, pepper or vinegar, if desir
Notes
- Drain the pineapple really well before adding it to the slaw so the dressing stays creamy instead of watery.
- For a shortcut, use bagged coleslaw mix in place of the sliced cabbage and shredded carrots.
- For extra color and crunch, add diced red bell pepper or sliced radishes.
- This Pineapple Coleslaw is best served the day it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If the slaw releases liquid as it sits, stir well before serving or drain off a little excess liquid.
- For a lighter dressing, replace part of the mayonnaise with plain Greek yogurt or sour cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Summer Side Dish Recipes
If you love this Pineapple Coleslaw recipe, try a few more easy summer sides that are perfect for cookouts, picnics and potlucks:
