Pineapple Coleslaw Recipe
Pineapple slaw is perfect for pulled pork sandwiches and tacos! This Pineapple Coleslaw recipe is sweet and crunchy, a potluck favorite!
Perfect for game day weekend–for sliders and tacos– we love our favorite Pineapple Coleslaw Recipe. We’re huge fans of pineapple in our coleslaw, which gives it a nice sweetness—so good served as a side dish or on a pulled pork sandwich. If you love mango, try our Mango Cucumber Summer Slaw (without cabbage)!
Pineapple Coleslaw Recipe
My daughter-in-law and I were eating out at our favorite Hawaiian restaurant in town the other day, and were reminded how much we love a good, sweet pineapple coleslaw recipe. Which made us dig deep into our own recipes and bring back this one! Spice it up by adding a few pickled jalapenos on top for garnish. It’s particularly good served with these Pineapple Chipotle Chicken Tacos or these Easy Flank Steak Tacos.
Why we love this recipe
It’s an inexpensive salad to make, with cabbage and a can of pineapple! This simple slaw has the perfect amount of flavor (tiny bit of paprika), and the recipe comes together in just minutes!
- It doesn’t take long to make.
- The salad is great left over the next day – almost better the longer it sits.
- Crowd-pleaser at every party.
- Delicious with fish or shrimp tacos.
We love this sweet and crunchy salad (have you tried coconut in your slaw?) that is gobbled up at every potluck or gathering!
Pineapple slaw ingredients:
- Mayonnaise
- Sugar
- Cider vinegar
- Pineapple tidbits or chunks + juice: use fresh or canned
- Kosher salt + black pepper
- Shredded cabbage (about one head of green cabbage)
- Shredded carrots
- Green onions
- Shredded coconut (optional)
- Paprika, optional
How do you make Best Pineapple Coleslaw recipe?
- For dressing, whisk together mayo, sugar, cider vinegar, and pineapple juice. Add in the salt and pepper; mix and set aside.
- In a large bowl, add cabbage, carrots, green onion, pineapple, and coconut in a large bowl. Pour the dressing over the slaw mixture and toss to coat.
- Refrigerate coleslaw for three to four hours, or overnight for the best flavor. Toss again before serving.
- Optional to add a sprinkle of paprika before serving.
How do you serve a pineapple slaw?
Delicious served with pork, chicken, sandwiches, wraps, sliders, and tacos. Also good with burgers, hot dogs, and steak.
Sere as a side dish for any potluck meal.
Tips and substitutions:
- If you want to save time, you could also buy coleslaw mix at the store. It’s typically very inexpensive and an easy time saver! This may have sliced carrots or red cabbage in it as well, which is totally fine for this dish!
- Green cabbage: We use green cabbage, but you can also use Napa cabbage, red cabbage or even broccoli slaw in place of the green cabbage.
- Substitute the green onions for red onions. If needed, you can omit the onion, but the salad will be lacking in flavor.
- Add cilantro: Cilantro adds flavor, but is optional.
- Canned or fresh pineapple: Use canned tidbits or chunks for this recipe. You can also use fresh, but you will need to open a can of pineapple for the pineapple juice. You could also try fresh or frozen mango in place of the pineapple, but we have not tried this.
- Apple cider vinegar: Replace the cider vinegar with two fresh squeezed limes.
- Coconut is optional, but gives a nice sweet Hawaiian taste to the slaw!
- Want to give a Mexican spin? Use smoky cumin and cayenne pepper (for tacos).
- Always mix it up (fluff with a fork) before serving. Like many salads, the dressing sinks to the bottom. Serve with tongs!
How do you store pineapple coleslaw?
Store this recipe in the fridge, because it is mayonnaise-based. You can keep in the fridge up to four days, but it will be more wilty than serving fresh the day that you make it.
For best freshness, serve the same day that the salad is made!
This salad is great for meal prep! You can easily double or triple this recipe, and use as salad for lunch, and serve with your favorite protein!
ENJOY!
More slaw salad recipes to try:
Red Cabbage Beet Slaw with Cranberries
Sweet Asian Slaw with Apple and Corn
Get the Recipe:
Pineapple Coleslaw Recipe
Ingredients
- ¾ cup mayonnaise
- 2 Tbsp. sugar
- 2 Tbsp. cider vinegar
- 3 Tbsp. reserved pineapple juice, from drained pineapple tidbits (or chunks)
- ½ teaspoon kosher salt
- 1 teaspoon coarse ground black pepper
- 6 cups shredded cabbage, about 1 head of green cabbage
- 1 cup shredded carrots
- ½ cup finely sliced green onions
- 1 cup pineapple tidbits, drained
- ½ cup shredded coconut, optional
- Paprika, optional
Instructions
- For dressing, whisk together mayo, sugar, cider vinegar, and pineapple juice. Add in the salt and pepper; mix and set aside.
- In a large bowl, add cabbage, carrots, green onion, pineapple, and coconut in a large bowl. Pour the dressing over the slaw mixture and toss to coat.
- Refrigerate coleslaw for 3-4 hours or overnight for the best flavor. Toss again before serving.
- Optional to add a sprinkle of paprika before serving. Enjoy.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
