Pineapple Coleslaw Recipe - Savory Nothings (2024)

This Pineapple Coleslaw is an easy and creamy side dish for summer. It’s full of flavor and is perfect for cookouts, backyard BBQs and as a side with pulled chicken or pulled pork sandwiches.

Pineapple Slaw recipe

• This is such an easy recipe – but still full of flavor from all of the delicious ingredients.
• The Hawaiian inspired flavors go great with so many summer dishes and grilled meats. It’s such a versatile side!
• You can serve it right away, but also store it in the refrigerator for up to 2 days for an easy make ahead dish.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Coleslaw mix: I love shredding my own cabbage (don’t know how? Learn how to cut cabbage!) and carrots for the most delicious slaw, but a bag of Tri-Color coleslaw mix is something I definitely use for convenience when time is short. Either bagged or shredded from scratch is fine for this recipe.
• Pineapple: I use canned pineapple tidbits here because they don’t turn brown (compared to fresh pineapple), and canned pineapple is what I grew up with in coleslaw. If you absolutely want to use fresh pineapple (I also have a tutorial for cutting pineapple), keep in mind that the enzymes in fresh fruit can affect creamy dressings over time. I do highly recommend sticking to canned pineapple if you are not eating the slaw right after making it.
• Jalapeño: I usually don’t add this to the slaw in my season of life, because I have three young kids. You can use a finely diced ¼ of a green bell pepper (what do you know, I also shared how to cut a bell pepper with minimum mess and waste ?). When I can find them at the market, I will use a fresh mild green chile. Just leaving out the Jalapeño is perfectly fine, too.
• Sugar: Want to stick to natural sweeteners? Use the same amount of honey in place of the sugar.
• Cilantro: If you’re not a fan of cilantro, try using flat-leaf parsley instead.
• Vinegar: I always use apple cider vinegar in this recipe, but a white wine vinegar or a white balsamic are also acceptable.
• Mayonnaise: If you’re not a fan of mayonnaise, feel free to use Greek Yogurt or sour cream in its place. You can also do a mix of half mayo, half yogurt for a lighter slaw that still has the creaminess of mayonnaise. If you’re planning to add yogurt or sour cream to your coleslaw, you must stick to canned pineapple. The enzymes in fresh pineapple quickly break down dairy and lead to a metallic, bitter taste in food.

How to make a Pineapple Coleslaw

1. Start by preparing the coleslaw – if you’re using a bagged mix, I highly recommend soaking it in ice-colds salted water for 30 minutes before using. It washes off some of that “bagged” taste and refreshes the shredded vegetables. Freshly shredded cabbage can just be tossed with salt and allowed to sit for 15 minutes to raw out some of the water (freshly shredded carrots do not need to be prepared this way, I only do it with cabbage).

Drain the slaw very well, then either gently pat dry (for crunchy slaw) or fully squeeze dry (for soft slaw; added benefit is that the vegetables don’t release much water once mixed with the dressing; so the dressing stays creamier).

2. Whisk up the dressing right in the salad bowl. Then, add the prepped cabbage mix and all of the other ingredients.

3. Toss well to make sure all the ingredients are coated with dressing.

I highly recommend making the slaw in your biggest bowl, because it’s so much easier to toss. Even if you’re going to transfer it to a smaller serving bowl later – a big bowl is key to properly toss your slaw.

You can serve the slaw right away, or allow it to chill in the fridge for a few hours before serving. This will soften the cabbage, but also allow the flavors to come together.

Recipe tips

• To keep the slaw from becoming watery as it sits, pat dry the pineapple with paper towels before adding to the bowl. You’ll also want to soak the cabbage as mentioned above, then squeeze out any extra water with paper towels (I do not recommend using a kitchen towel, as the purple cabbage can leave stubborn stains). Just as a side note, this will soften the cabbage, so your slaw will no longer be crunchy – but the upside is that the slaw doesn’t become watery if you’re making it a day ahead.
• If you like a very saucy/creamy slaw, feel free to double the dressing.
• Store the slaw covered in the refrigerator at all times. Eat within 2 days.

Serving ideas

This is a great slaw to serve with a summer picnic, a family cookout or backyard barbecue. We enjoy it a lot with pineapple bbq chicken kabobs or with crockpot BBQ pulled pork sandwiches (ahem, crockpot pineapple bbq pulled pork, anyone?).

It’s also a great topping for my pineapple bbq pulled chicken tacos or to go with my pineapple bbq meatballs. Can you tell I’m in love with all things pineapple BBQ?!

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

More creamy summer salads