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 a hit every time.
🍽️ Recipe Name: Pineapple Coleslaw
⏰ Ready In: 10 minutes
⏳ Prep Time: 10 minutes
🔥 Cook Time: 0 minutes
👥 Serves: 10
🥕Main Ingredients: Coleslaw mix, pineapple tidbits, red onion, mayonnaise, pineapple juice, jalapeño, salt, pepper.
🍳 Special Equipment: Mixing bowls, whisk, measuring cups.
⭐ Why You’ll Love It: Sweet pineapple, creamy dressing, and a hint of heat come together in a quick, refreshing slaw that’s perfect for potlucks, tacos, or easy summer sides.
👇 Full measurements and instructions are in the recipe card below.
Why Should You Make It?
- It’s ridiculously easy. You can buy a premade cabbage 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 guests’ 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 to your meal.
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. If you don’t want to use the juice, or you use a fresh pineapple, you can substitute apple cider vinegar or lime 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 or sea salt is best for flavor.
- Pepper: Freshly ground black pepper has the best flavor.
How to Make it
Add the cabbage, onion, and the drained pineapple to a large bowl.
Add the mayonnaise, pineapple juice, jalapeño, salt, and pepper to a small bowl. Mix well.
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.
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 ingredients for an Asian-type slaw. For this type, use a no-mayo vinaigrette.
- 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.
Pro Tips for Your Success
- Use a salad spinner after shredding the cabbage to remove excess moisture. This keeps the coleslaw crisp and prevents the dressing from turning watery as it sits.
- Chop everything on a sturdy cutting board to keep your cuts even and controlled. Uneven pieces can lead to inconsistent texture in every bite.
- Slice the cabbage thinly and as uniformly as possible so it absorbs the dressing evenly, with no tough or bulky pieces standing out.
- Let the coleslaw rest for a short time before serving so the flavors have time to blend, but don’t let it sit too long or it will lose its crunch.
- Mix the dressing thoroughly before combining it with the vegetables so every strand of cabbage gets coated, rather than ending up patchy.
How to Store Leftovers
Put any leftovers in an airtight container. Store it in the refrigerator for 3-4 days. Freezing is not recommended.
Tools That Make This Recipe Work
If you don’t already have these, this is where most people struggle.
- Steel Salad Spinner – Removes excess water from the cabbage so the coleslaw stays crisp instead of turning watery and diluted. Without it, the dressing can slide off and pool at the bottom.
- Mixing Bowl – Gives you enough space to toss everything evenly without crushing the vegetables. A cramped bowl leads to uneven coating and a soggy texture.
- Wood Cutting Board – Provides a stable surface for cleanly slicing cabbage and other ingredients. Without it, uneven cuts can throw off texture and make the slaw less consistent in every bite.
This set covers small to large prep tasks in one place. The different sizes help when you need to separate ingredients or mix in stages.
Use this to dry washed greens fast before making salad. The spinning basket removes water so dressing sticks better instead of sliding off.
Frequently Asked Questions
Yes, you can make it the day before you want to serve it. It is actually better when it has sat so flavors can mingle.
Coleslaw mixes generally have shredded green and red cabbage and shredded carrots; some have shredded broccoli.
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.
- Smoked Whole Chicken
- Pulled Pork Sandwiches
- Venison Burgers
- Shrimp Tacos
- Fish Tacos, like Salmon Tacos
- Lobster Tacos
More Side Dishes
- Spicy Coleslaw
- Bacon and Egg Potato Salad
- Macaroni Salad with Tuna
- Pea Salad
- Southwestern Garbanzo Salad
Pineapple Coleslaw
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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