January 8, 2024
Review RecipePineapple Coleslaw
This tropical pineapple coleslaw is creamy, crunchy, and sweet, and puts a unique spin on a classic side dish.
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This easy pineapple coleslaw is sweet, crunchy, and full of so much flavor. With a perfect balance of textures and flavors from the crisp cabbage, juicy pineapple, and tangy dressing, this dish is sure to be a hit at your next potluck or barbecue.
Pineapple Coleslaw Ingredients
Pineapple coleslaw is a mouth-watering combination of sweet and savory flavors that will tantalize your taste buds.
The tanginess of the vinegar and mayonnaise dressing pairs perfectly with the juicy sweetness of fresh pineapple chunks. The crunch of the cabbage and carrots adds a satisfying texture to every bite.
You’ll need:
For The Coleslaw:
- 1 (16-ounce) package of broccoli slaw
- 3 cups of angel hair coleslaw (you can substitute very thinly sliced cabbage)
- 1 (20-ounce) can of pineapple tidbits in natural pineapple juice (reserve ⅓ cup of the pineapple juice but drain the remaining juice)
For The Dressing:
- 1 cup of mayonnaise (your favorite brand)
- 3 tablespoons of apple cider vinegar
- 2 tablespoons of granulated sugar
- 2 teaspoons of fresh cracked black pepper
- 1 teaspoon of kosher salt
PRO TIP:
If you can’t find angel hair coleslaw, you can make your own by slicing cabbage very thinly or, in a pinch, using a regular bagged cabbage mixture instead from the grocery store.
Substitutions And Additions
BROCCOLI SLAW: You can substitute a bag of coleslaw mix if you cannot find the broccoli slaw for this easy recipe.
DRESSING: You can use premade coleslaw dressing if you wish, but the homemade dressing has so much more flavor.
MIX-INS: You can add chopped nuts for extra crunch or even add dried cranberries to this great side dish.
COLESLAW: The easiest route for this tropical coleslaw recipe is using a bagged coleslaw mix. Ideally, you will be able to find angel hair coleslaw, but in a pinch, regular can be used.
If you prefer, you can also make your own shredded cabbage mix with green cabbage, red cabbage, or purple cabbage. Using a food processor, you can shred your own cabbage quickly.
How To Make This Pineapple Coleslaw Recipe
Making this refreshing salad is as easy as making the tangy dressing and combining all of the ingredients in a bowl. Give it plenty of time to chill so that the flavors can mingle.
OUR RECIPE DEVELOPER SAYS
If you love this pineapple slaw and plan to make it frequently, double, or even triple the dressing and store the extras in a mason jar in the fridge for next time.
STEP ONE: Add the broccoli slaw, angel hair coleslaw, and canned pineapple tidbits to a large bowl.
PRO TIP:
You can alternatively add all the coleslaw to a 2-gallon Ziploc bag to mix the coleslaw together and also to store the coleslaw. This will lessen the number of dishes to clean up.
STEP TWO: Add the reserved pineapple juice, mayonnaise, apple cider vinegar, sugar, cracked black pepper, and kosher salt to a small bowl. Whisk the dressing until completely smooth and well incorporated.
STEP THREE: Pour the dressing over the slaw. Use tongs to mix the coleslaw together until completely coated. Cover the coleslaw and chill in the refrigerator for at least 4 hours. The longer the coleslaw is chilled, the better the flavor will be. Serve with your favorite main dish.
How To Serve Pineapple Slaw
This easy summer salad is a refreshing alternative to classic coleslaw and would be delicious served with any of our fantastic summer barbecue recipes, such as our grilled chicken breast and grilled corn on the cob.
If you’re looking for an indulgent option, try topping a juicy burger with pineapple coleslaw. Crispy sweet potato fries also make a great side dish.
MORE SIDE DISH RECIPES
Summer salads are in a class of their own and incredibly versatile. If you want to stick with coleslaw, our classic coleslaw is always a winner, while our dill pickle pasta salad is a reader favorite.
How To Store this Creamy Coleslaw with Pineapple
Here’s how to store any leftovers of your crunchy pineapple coleslaw to enjoy later:
IN THE FRIDGE: Store any leftovers of this Hawaiian pineapple coleslaw covered in the refrigerator for up to 4 days.
IN THE FREEZER: We don’t recommend freezing this cabbage salad recipe. Since the creamy coleslaw dressing is made with mayonnaise, it will separate and not taste the same after freezing.
This unique pineapple coleslaw features a delicious twist on a traditional coleslaw recipe with the addition of pineapple.
Sweet and savory with an easy homemade dressing and plenty of crunch, this will be a welcome new side dish at your next potluck.
FREQUENTLY ASKED QUESTIONS
Can I make this coleslaw with pineapple ahead of time?
This easy pineapple coleslaw recipe can be made ahead of time. Don’t add the dressing until about an hour before you are ready to serve it, though, or your cabbage will lose its crispness.
Can I freeze coleslaw?
Traditional coleslaws do not freeze well since they are made with mayonnaise. The mayo separates during freezing and will not taste the same after.
Can I shred my own cabbage instead of buying store-bought coleslaw?
You can buy full or half heads of cabbage and shred them yourself for this recipe.
More Recipes You’ll Love
- Pineapple Casserole
- Crock Pot Mac and Cheese
- Homemade Fried Rice (Better Than Take-Out)
- Fried Corn on the Cob
- Southern Fried Cabbage
- Cabbage Rolls
- Watermelon Salad
- Air Fryer Pineapple
- Layered Taco Salad
- Cucumber Salad
- German Potato Salad
- Hawaiian Macaroni Salad
- Broccoli Salad
- Corn Salad
- Fuji Apple Panera Salad
- Unstuffed Cabbage Rolls
- Apple Salad
- Pineapple Cookies
Pineapple Coleslaw
This tropical pineapple coleslaw is creamy, crunchy, and sweet, and puts a unique spin on a classic side dish.
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings 10
Ingredients
Slaw
- 16 ounces broccoli slaw
- 3 cups angel hair coleslaw, you can substitute very thinly sliced cabbage
- 20 ounces pineapple tidbits in natural pineapple juice (reserve ⅓ cup of the pineapple juice but drain the remaining juice)
Dressing
- 1 cup mayonnaise, your favorite brand
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons fresh cracked black pepper
- 1 teaspoon kosher salt
Instructions
- Add the broccoli slaw, angel hair coleslaw, and pineapple tidbits to a large mixing bowl.
- Add the reserved pineapple juice, mayonnaise, apple cider vinegar, sugar, cracked black pepper, and kosher salt to a small mixing bowl. Whisk the dressing until completely smooth and well incorporated.
- Pour the dressing over the slaw. Use tongs to mix the coleslaw together until completely coated. Cover the coleslaw and chill in the refrigerator for at least 4 hours. The longer the coleslaw is chilled, the better the flavor will be. Serve with your favorite main dish.
Notes
- If you can’t find angel hair coleslaw, you can make your own by slicing cabbage very thinly or, in a pinch, using a regular bagged cabbage mixture instead from the grocery store.
- If you love this pineapple slaw and plan to make it frequently, double, or even triple the dressing and store the extras in a mason jar in the fridge for next time.
- You can alternatively add all the coleslaw to a 2-gallon Ziploc bag to mix the coleslaw together and also to store the coleslaw. This will lessen the number of dishes to clean up.
Nutrition
Calories: 215kcal | Carbohydrates: 15g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 392mg | Potassium: 267mg | Fiber: 1g | Sugar: 11g | Vitamin A: 247IU | Vitamin C: 55mg | Calcium: 43mg | Iron: 1mg
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