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Pineapple Coleslaw

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close up shot of Pineapple Coleslaw in a bowl
This tropical pineapple coleslaw is creamy, crunchy, and sweet, and puts a unique spin on a classic side dish.
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Table of Contents
  1. Pineapple Coleslaw Ingredients
  2. How to Make This Pineapple Coleslaw Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

close up shot of Pineapple Coleslaw in a bowl with a spoon grabbing a piece

Pineapple Coleslaw Ingredients

Pineapple Coleslaw raw ingredients that are labeled

You’ll need:

For the Coleslaw

  • 1 (16-ounce) package of broccoli slaw 
  • 3 cups 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 mayonnaise (your favorite brand)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh cracked black pepper
  • 1 teaspoon 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

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.

broccoli slaw, angel hair coleslaw, and pineapple tidbits combined in a bowl

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.

pineapple juice, mayo, vinegar, sugar, pepper, and salt whisked together in a bowl

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.

dressing poured over the slaw in a bowl and mix using tongs

How To Serve

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.

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. 

Storage

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.

close up shot of pineapple coleslaw

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.

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close up shot of Pineapple Coleslaw in a bowl

Pineapple Coleslaw

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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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