Pineapple Coleslaw

When you think of coleslaw, the classic creamy cabbage salad probably comes to mind — tangy, crunchy, and perfect alongside fried chicken or barbecue. But pineapple coleslaw takes this familiar side dish up a notch by adding a burst of tropical sweetness that brightens every bite. It’s that wonderful balance of creamy, crisp, and juicy flavors all mixed together, making it a refreshing companion for everything from grilled meats to picnic spreads.

What makes pineapple coleslaw stand out is how the juicy pineapple pieces mingle with the traditional cabbage and carrots, giving it a lovely contrast of textures and a natural sweetness that cuts through the richness of the creamy dressing. It’s like summer captured in a bowl — perfect for warm weather but delicious any time you want to add a little sunshine to your meal.

Plus, pineapple coleslaw is incredibly versatile. You can keep it classic with a mayonnaise-based dressing, or lighten it up with yogurt or even a tangy vinaigrette. Either way, the pineapple adds a vibrant pop that elevates the whole dish. It’s easy to make, stores well for leftovers, and always feels like a special treat. If you haven’t tried pineapple coleslaw yet, you’re in for a tasty surprise that’s just as crowd-pleasing as it is simple to prepare.

Why You’ll Love It

• Perfect Balance of Sweet and Savory: The juicy pineapple adds a natural sweetness that complements the tangy, creamy dressing, creating a flavor combo that’s both refreshing and satisfying.
• Crunchy and Refreshing Texture: The crisp cabbage and carrots provide a satisfying crunch, while the pineapple chunks add bursts of juicy softness—making every bite interesting and delightful.
• Easy to Make Ahead: Pineapple coleslaw is a great make-ahead dish because the flavors meld beautifully when it sits in the fridge for a few hours or overnight, making it ideal for busy days or entertaining.
• Versatile Side Dish: Whether you’re serving it with grilled chicken, pulled pork, fish tacos, or even as a topping on sandwiches and burgers, pineapple coleslaw fits in perfectly with many meals.
• A Healthier Twist on Traditional Coleslaw: Thanks to the fresh pineapple and crisp veggies, it’s a lighter, fresher alternative that still feels indulgent without being heavy or overly rich.

Ingredient List

For the Slaw

• 4 cups green cabbage, finely shredded
• 1 cup purple cabbage, finely shredded
• 1 cup shredded carrots
• 1 cup fresh pineapple chunks (about half a small pineapple)
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh cilantro, chopped (optional)

For the Dressing

• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Ingredient Notes

• I always use fresh pineapple for the best natural sweetness and juiciness — canned pineapple can be too watery and overly sweet.
• Don’t skip the apple cider vinegar in the dressing! It adds just the right tang to balance the sweetness from the pineapple and honey.
• Use a good-quality mayonnaise or even a mix of mayo and Greek yogurt if you want it a little lighter.
• Shredding the cabbage finely helps the dressing coat everything evenly and makes the slaw easier to eat.
• If you like a bit of heat, adding a pinch of cayenne or some finely chopped jalapeño can be a fun twist.

Kitchen Equipment Needed

• Large Mixing Bowl – For tossing all the ingredients together evenly. I like using a sturdy glass or stainless steel bowl.
• Sharp Chef’s Knife – Essential for finely shredding cabbage and chopping pineapple and onions. A good, sharp knife makes prep easier and safer.
• Cutting Board – A stable surface to chop and shred your veggies and pineapple. I prefer a bamboo board because it’s gentle on knives and easy to clean.
• Grater or Food Processor with Shredding Attachment – Speeds up shredding cabbage and carrots if you want to save time.
• Measuring Cups and Spoons – To get the dressing just right. Accuracy makes a big difference in flavor balance.
• Mixing Spoon or Silicone Spatula – For combining the slaw and dressing without bruising the pineapple chunks. I love silicone spatulas because they’re gentle and flexible.

Instructions

Step 1: Prepare the Vegetables and Pineapple

• Rinse the cabbages and carrots under cold water and pat them dry with a clean kitchen towel.
• Using a sharp chef’s knife, finely shred the green and purple cabbage into thin strips. Aim for pieces about the size of matchsticks for the best texture.
• Peel and shred the carrots or use pre-shredded carrots if you’re short on time.
• Dice the red onion finely to avoid overpowering bites.
• Cut fresh pineapple into small chunks, about half-inch pieces work best to get juicy bursts without overpowering the slaw.

Pro tip: If you’re shredding by hand, keep your knife steady and use a rocking motion for even, consistent pieces.

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Step 2: Make the Dressing

• In a small bowl, combine the mayonnaise, apple cider vinegar, honey, and Dijon mustard.
• Whisk the ingredients together until smooth and creamy. Make sure the honey fully dissolves into the dressing to avoid any gritty texture.
• Season with a pinch of salt and freshly ground black pepper, then taste and adjust the seasoning as needed.

Pro tip: Whisk continuously to prevent lumps and achieve a silky, well-emulsified dressing.

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Step 3: Combine the Slaw Ingredients

• In a large mixing bowl, add the shredded green and purple cabbage, carrots, red onion, and pineapple chunks. Toss gently to mix the ingredients evenly.
• Pour the dressing over the slaw mixture. Using a large spoon or silicone spatula, fold the dressing into the slaw until everything is well coated.

Pro tip: Be gentle when mixing to keep the pineapple chunks intact and avoid crushing the cabbage.

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Step 4: Chill and Serve

• Cover the bowl with plastic wrap or transfer the slaw to an airtight container.
• Refrigerate for at least 30 minutes before serving to let the flavors meld and the cabbage soften slightly.
• Give the slaw a gentle toss before serving, and sprinkle with chopped fresh cilantro if desired.

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Step 5: Enjoy!

• Serve your pineapple coleslaw as a bright, refreshing side dish with grilled meats, sandwiches, or as part of a picnic spread.
• Store any leftovers in the fridge for up to 3 days — the flavors only get better!

Tips and Tricks for Success

• Use a sharp knife or food processor to shred cabbage finely for the best texture.
• Drain any excess juice from the pineapple if it’s very watery to prevent a soggy slaw.
• Mix the dressing well before adding to ensure all ingredients are fully combined.
• Chill the coleslaw for at least 30 minutes to allow the flavors to develop and the cabbage to soften slightly.
• Taste and adjust seasoning just before serving—sometimes a little extra vinegar or salt is needed to balance the sweetness.
• Add fresh herbs like cilantro or parsley for a fresh, vibrant flavor boost.
• Avoid over-mixing to keep the pineapple chunks intact and maintain a nice crunch.

Ingredient Substitutions and Variations

• Swap mayonnaise for Greek yogurt or sour cream to make the dressing lighter and tangier.
• Use canned pineapple chunks (drained well) if fresh pineapple isn’t available, but fresh is always best for flavor and texture.
• Substitute red cabbage for napa cabbage or green cabbage only, depending on what you have on hand.
• Add a splash of lime juice for extra citrus brightness instead of or alongside apple cider vinegar.
• Mix in chopped jalapeño or a pinch of cayenne pepper for a spicy kick.
• Stir in toasted shredded coconut for a tropical twist.
• Replace honey with maple syrup or agave nectar for a vegan-friendly version.

Serving Suggestions

• I love serving pineapple coleslaw alongside spicy grilled chicken or BBQ ribs—the sweetness perfectly cools down the heat.
• It’s fantastic as a crunchy topping for pulled pork sandwiches or fish tacos, adding both texture and flavor.
• Serve it as a refreshing side at summer picnics or potlucks alongside baked beans and cornbread.
• Try it paired with crispy fried shrimp or fish for a bright, tangy contrast.
• For a lighter meal, scoop the slaw onto lettuce wraps or enjoy it as a zesty salad on its own.

Storage and Reheating Instructions

• Store leftover pineapple coleslaw in an airtight container in the refrigerator for up to 3 days.
• Give it a gentle stir before serving again, as the dressing may settle or thicken.
• Because this coleslaw is served cold, reheating isn’t necessary — just enjoy it chilled!
• If the slaw becomes too watery after sitting, drain any excess liquid before serving.
• For best texture and flavor, avoid freezing pineapple coleslaw.

Frequently Asked Questions

Can I make pineapple coleslaw ahead of time?

Absolutely! In fact, it tastes even better after sitting in the fridge for a few hours because the flavors have time to blend. Just give it a gentle toss before serving.

Can I use canned pineapple instead of fresh?

You can, but be sure to drain it really well to avoid soggy slaw. Fresh pineapple is best for that bright, juicy flavor and crunch.

How long does pineapple coleslaw keep in the fridge?

Stored in an airtight container, it stays fresh for about 3 days. After that, the texture and flavor might start to decline.

Can I make this recipe vegan?

Yes! Just swap the mayonnaise for a vegan mayo and use maple syrup or agave instead of honey, and you’re good to go.

What’s the best way to shred cabbage quickly?

A food processor with a shredding attachment is a real time-saver. Otherwise, a sharp chef’s knife and a bit of patience work just fine!

Can I add other fruits or veggies to the slaw?

Definitely! Mango, apple, or jicama can be great additions if you want to experiment with more flavors and textures.

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Did you try this recipe? Let me know in the comments how it turned out!

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