Fall in love with this Pineapple Coleslaw recipe. It is a fruity take on a classic side dish that is light, fresh, and full of flavor.
This Pineapple Coleslaw recipe offers a delightful blend of flavors, combining the crispness of fresh tri-color coleslaw with the tropical sweetness of pineapple. The pineapple’s juicy, tangy, and sweet notes bring a refreshing twist to traditional coleslaw, cutting through the richness of the creamy dressing.
I love serving this coleslaw at summer cookouts alongside my Puerto Rican Pernil and Hawaiian Macaroni Salad.
Table of Contents
Recipe Ingredients
Tri-Color Coleslaw – A shredded cabbage mixture made up of green cabbage, red cabbage, and carrots to create the bright, colorful base for this recipe.
Pineapple Tidbits – Precut pineapple to make putting this recipe together quick and easy!
Jalapeno – To add a hint of spice to this sweet and citrusy side dish.
For a full list of ingredients and amounts see the recipe card below.
How to Make Pineapple Coleslaw
Step #1: In a glass measuring cup or bowl whisk together the mayonnaise, granulated sugar, pineapple juice, lime juice, apple cider vinegar, salt and pepper to make the dressing for the coleslaw.
Step #2: In a large bowl add in the coleslaw, canned pineapple tidbits, green onions, red onion, cilantro, and jalapeno and toss together.
Step #3: Add ½ of the coleslaw dressing to the slaw mixture and toss everything together.
Step #4: Set in the fridge to chill until ready to serve, or serve immediately and enjoy! Use the remaining dressing to add to the coleslaw if preferred.
FAQs
Of course! If you prefer fresh pineapple then you can cut your own pineapple chunks to add into the coleslaw.
If you are worried about your coleslaw being too watery, I would recommend storing it in a colander that is inside a bowl to allow any excess liquid to drain below.
I love serving this coleslaw mix on top of tacos, on burgers, sandwiches, pulled pork sandwiches, or as a delicious side dish!
Storage Information
You can store any leftovers of this Pineapple coleslaw recipe in an airtight container in your fridge for 3-4 days.
If you are worried about your coleslaw being too watery, I would recommend storing it in a colander that is inside a bowl to allow any excess liquid to drain below.
More Delectable Pineapple Recipes
Pineapple Coleslaw Recipe
Ingredients
For the Dressing
- 1/2 cup mayonnaise
- 2 Tbsp granulated sugar
- 1 Tbsp pineapple juice - reserved from canned pineapple
- 1 Tbsp lime juice
- 1/2 Tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Coleslaw
- 16 oz tri color coleslaw
- 1 can pineapple tidbits - 20 oz can
- 1/2 cup green onions - chopped
- 1/3 cup red onion - diced
- 1/4 cup cilantro - chopped
- 1 jalapeno - stem and seeds removed and diced
Instructions
- In a glass measuring cup whisk together the mayo, sugar, pineapple juice, lime juice, apple cider vinegar, salt and pepper to make the coleslaw dressing.
- In a large bowl add in the coleslaw, pineapple, green onions, red onion, cilantro, and jalapeno and toss together.
- Add ½ of the coleslaw dressing to the slaw mixture and toss everything together. Set in the fridge to chill.
- Set in the fridge to chill until ready to serve, or serve immediately and enjoy! Use the remaining dressing to add to the coleslaw if preferred.
VIDEO
NOTES
Nutrition
This is a tropical coleslaw that is easy to make. I put it on bbq pork sliders with Hawaiian rolls. So good!
Delicious! The whole family loved it!