Salads & Sandwiches

Pineapple Coleslaw

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Whether you need a dish to pass for a potluck or you are enjoying some delicious seafood tacos, this Pineapple slaw is just what you need. It’s incredibly easy and will be a hit every time.

Pineapple coleslaw in in white bowl.Pin
Pineapple Coleslaw. Photo credit: Binky’s Culinary Carnival.

Why Should You Make It?

  • It’s ridiculously easy. You can buy a premade mix from your local grocery store, which will take less than 10 minutes to make. Even if you want to make your own cabbage mix, it only takes about 30 minutes.
  • It pairs well with various foods. From tacos to pulled pork, this salad complements these dishes.
  • Sweet and tangy: The pineapple adds a natural sweetness to the dish.
  • Spicy: It has a hint of spice thanks to the jalapeño. Add as much or as little as you like to customize it to your guest’s tastes.
  • Perfect for potlucks: You can bet no one at the party will bring anything like it, and it will be one of the first dishes gone!
  • Texture: It adds a crunchy texture, contrasting but enhancing the meal overall.

What You Need

  • Cabbage: Use a prechopped mix in a bag, or choose different colored shredded cabbage for a nice presentation.
  • Carrots: If you don’t use a premade mix, grate carrots into your cabbage mixture.
  • Onion: We like red onion for a nice presentation and sweeter flavor. Green onions will also add a nice color to your coleslaw.
  • Pineapple: Use about half a 20-ounce can of pineapple tidbits or chunks. Drain the pineapple, but reserve the juice. Fresh pineapple will be great, too. Chop it into small bite-sized pieces. You can substitute apple cider vinegar or lime juice if you don’t want to use the juice.
  • Mayonnaise: Use a good quality mayonnaise, like Duke’s or Hellmann’s. Don’t use salad dressing.
  • Peppers: Finely mince jalapeño so your guests don’t get a huge bite.
  • Salt: A good quality kosher of sea salt is best for flavor.
  • Pepper: Freshly ground black pepper has the best flavor.
Ingredients for pineapple slaw. See details in recipe below.Pin
Photo Credit: Binky’s Culinary Carnival.

How to Make it

Step One:

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Add the cabbage, onion, and the drained pineapple to a large bowl.

Cabbage, onion and pineapple added to a large bowl.Pin
Add the cabbage, pineapple, and onion to a bowl. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Add the mayonnaise, pineapple juice, jalapeño, salt, and pepper to a small bowl. Mix well.

Mayo, juice and jalapeno in a small bowl.Pin
Add the remaining ingredients to a small bowl. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Pour the dressing over the cabbage mixture in the bowl and toss it well.

Refrigerate for at least 30 minutes to allow the flavors to mingle.

Dressing added to the cabbage mixture.Pin
Photo Credit: Binky’s Culinary Carnival.

Substitutions

  • Dressing: You can substitute various things for the mayonnaise. Greek yogurt, sour cream, or just a vinaigrette.
  • Coleslaw: Choose your favorite coleslaw. Rainbow or broccoli slaw is delicious. Whatever you choose, be sure to incorporate both green and red cabbage.
  • Optional Additions: Ginger, horseradish, and garlic would be good for an Asian-type slaw. Use a no-mayo vinaigrette for this type.
    • American-themed slaw would be delicious with apple, bacon, and blue cheese on a pulled pork sandwich.
    • Mexican-themed coleslaw could contain grilled pineapple, mango, lime, and cilantro.
    • Simple Southern-themed slaw could have added sliced strawberries and coconut.

How to Store Leftovers

Put any leftovers in an airtight container. Store it in the refrigerator for 3-4 days. Freezing is not recommended.

Frequently Asked Questions

Can I make this coleslaw ahead of time?

Yes, you can make it the day before you want to serve it. It is actually better when it is sitting.

What is in a coleslaw mix?

Coleslaw mixes generally have shredded green and red cabbage and shredded carrots; some have shredded broccoli.

Where did coleslaw originate?

The Norwegians are responsible for coleslaw. They call it “koolsla” or cabbage slaw. It generally has a no-mayo vinaigrette-type dressing.

What to Serve with Pineapple Coleslaw

This classic side dish has a bit of a Hawaiian twist. It is a great coleslaw recipe to serve with many main dishes.

More Side Dishes

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White bowl with coleslaw topped with chopped cilantro.Pin
Pineapple Coleslaw. Photo Credit: Binky’s Culinary Carnival.

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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White bowl mounded with Pineapple Coleslaw.Pin

Pineapple Coleslaw

Whether you need a dish to pass for a potluck or you are enjoying some delicious seafood tacos, this Pineapple slaw is just what you need. It's incredibly easy and will be hit every time.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 1 vote
Print Pin Rate
Course: Salad, Side Dish
Cuisine: European
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 servings
Calories: 91kcal
Author: Beth Neels
Cost: $6

Ingredients

  • 1 bag coleslaw mix see notes
  • ½ 20 ounce can pineapple tidbits
  • 3 Tablespoons red onion
  • ½ Cup mayonnaise
  • 2 Tablespoons Pineapple juice
  • 1 Teaspoon jalapeno, finely minced
  • 1 Teaspoon coarse kosher salt or sea salt
  • ½ Teaspoon cracked black pepper

Instructions

  • Drain the pineapple, reserving the juice.
    ½ 20 ounce can pineapple tidbits
  • Mix coleslaw mix, pineapple, and onion in a large bowl.
    1 bag coleslaw mix, 3 Tablespoons red onion
  • Add the mayonnaise, pineapple juice, jalapeño, salt, and pepper to a small bowl. Whisk until well combined.
    ½ Cup mayonnaise, 2 Tablespoons Pineapple juice, 1 Teaspoon jalapeno, finely minced, 1 Teaspoon coarse kosher salt or sea salt, ½ Teaspoon cracked black pepper
  • Pour the dressing over the cabbage mix in the large bowl. Toss.
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Notes

To make your coleslaw from scratch, shred red and green cabbage. Grate carrot and broccoli stems. Mix them together.
How to Store Leftovers
Put any leftovers in an airtight container. Store it in the refrigerator for 3-4 days. Freezing is not recommended.

Nutrition

Calories: 91kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 312mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 0.3mg
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Beth Neels

Author: Beth Neels

Title: Owner

Expertise: canning, game meat cooking, smoking

Bio:

Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, Associated Press, and Parade.

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