Pineapple coleslaw is full of tropical vibes that scream summer.
For cookouts, picnics, potlucks, or backyard gatherings, it’s the ideal menu item. Add it to tacos, pair it with barbecue, or enjoy it as a snack.
Summer is all about fresh seasonal flavors. And this slaw is full of them with a crunchy texture to boot.
With the little bits of pineapple, you get a taste of the islands in every bite. It’s a breeze to whip up and even more fun to eat.
Tangy and creamy, pineapple coleslaw is where the two slaw worlds collide.
As soon as cookout season rolls around, it’s time to bust out the slaw!
And I have a special one just for you. It’s my favorite pineapple coleslaw.
Hawaiian-inspired and flavor-packed, this dish is perfect for any gathering. The crunchy veggies, sweet pineapple tidbits, and zingy green onions are oh-so-fresh.
The five-ingredient dressing ties it all together. Creamy and zippy, it features mayo and apple cider vinegar with a pinch of sugar.
Pop it in the fridge and let all that goodness meld. You can whip it up in minutes with less than 10 ingredients.
It’s simple, very easy, affordable, and versatile.
Pineapple coleslaw is a yummy addition to pulled pork sandwiches, grilled meats, tofu kebabs, and more.
This coleslaw is like a tropical vacation on a plate.
You only need a few ingredients to whip up this tasty slaw.
- Coleslaw mix – A multi-colored mix creates a visually appealing slaw. Store-bought bags are also pre-chopped, cutting down on the work.
- Pineapple – Diced canned pineapple is guaranteed to be ripe and sweet. You can also use fresh.
- Green onions – They give the slaw a fresh and mild onion flavor.
- Mayo – You can’t make a creamy coleslaw without it! Full-fat has the best flavor. But low-fat mayo works, too.
- Sugar – To balance the dressing. Add more or less to taste.
- Apple cider vinegar – For that tang! Red wine vinegar is also a good substitute.
- Salt – Standard table salt or sea salt both work.
- Black pepper – To give it a peppery kick!
How to Make Pineapple Coleslaw
Follow these simple steps to prepare this amazing dish.
1. Mix the produce. Combine the coleslaw mix, pineapples, and green onions in a big bowl.
2. Make the dressing. Whisk the mayo, apple cider vinegar, black pepper, and salt until fully combined.
3. Toss the slaw. Pour the dressing over the slaw mix and toss until everything is well-coated.
4. Cover and chill. Place a lid or plastic wrap over the top of the bowl. Then refrigerate it for at least one hour so the flavors meld.
Tips & Variations
Try these tips and fun variations for an even tastier coleslaw.
- Spice it up. Make it spicy with fresh jalapeno peppers or cayenne powder.
- Give it a little crunch. Add sesame seeds or pepitas for more texture.
- Swap out the mayo. Use sour cream or yogurt instead of mayo. Just be sure to use canned pineapple to avoid a metallic flavor.
- Give yourself a break! Make cleanup a breeze and prep it all in one bowl. Prepare the dressing first, then add the veggies.
- Add a purple pop of color. Replace the green onions with shallots or red onions.
- Get a step ahead. Prep the dressing and veggies in advance. Then, combine them the next day to cut down on work.
- Go vegan. Make it vegan-friendly with plant-based mayo or go mayo-free.
- Bulk it up. Add shredded carrots or mini bell peppers for more color and flavor.
What to Serve with Pineapple Coleslaw
As a topping or a side, pineapple coleslaw is versatile.
I love serving it at cookouts with a large barbecue spread featuring all the classics. I’m talking about potato salad, grilled corn, baked beans, and grilled meats. It’s a fun topping for tacos and burgers.
But there are plenty of creative meals you can serve it with. Here are some of my favorite recommendations:
- Pulled Pork Hawaiian Roll Sliders
- Hawaiian Tofu Kabobs
- Egg Rolls
- BBQ Chicken Tacos
How to Store
To Make Ahead: Store the veggies and dressing separately if you’re meal-prepping the coleslaw. Keep both refrigerated in air-tight containers.
Use the veggies within a few days so they don’t dry out. The dressing will keep for about a week.
To Store: For leftovers, transfer them to an air-tight container and place them in the fridge. They’ll keep for about 3 to 5 days.
Keep in mind, the longer the slaw sits, the soggier it will get. So eat leftovers sooner rather than later.
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