Pineapple Coleslaw Recipe

I made this Pineapple Coleslaw and I can’t stop craving the sweet-tart crunch that turns boring sides into something people actually fight over.

I’m obsessed with this Pineapple Coleslaw. I love the punchy sweet from crushed pineapple against crunchy thinly shredded green cabbage.

It’s loud, bright, and a little messy in the best way. I bring it to backyard barbecues when I want people to actually notice the side, not ignore it.

And yeah, it fits right into Tropical Coleslaw Recipes lists, but it’s more than a label for me. I adore the way the flavors bounce off each other, like summer in a bowl.

No pretend health talk. Just really delicious, slightly tangy, crunchy, sweet slaw I can’t stop eating right now.

Ingredients

• Green cabbage: crunchy backbone, it’s cheap and keeps the slaw refreshing.
• Shredded carrots: sweet crunch, looks bright and makes it feel healthier.
• Crushed pineapple: juicy sweetness and tang, basically summer in a bite.
• Mayonnaise: creamy binder, it’s what makes everything feel indulgent.
• Sour cream or Greek yogurt: adds tang and creaminess without heaviness.
• Apple cider vinegar: bright zip, cuts through the creaminess nicely.
• Honey or sugar: balances the tang, just a little sweetness works.
• Dijon mustard: subtle sharpness, it wakes up the dressing.
• Celery seed: tiny hits of savory, classic coleslaw spice.
• Kosher salt: pulls flavors together, don’t skip it.
• Black pepper: mild heat, keeps things from tasting flat.
• Green onions: fresh bite and color, casual crunch.
• Cilantro or parsley: herbal lift, pick what you actually like.
• Fresh lime juice: optional zing, adds a bright finishing pop.

Ingredient Quantities

• 4 cups thinly shredded green cabbage (about 1 small head)
• 1 cup shredded carrots (about 2 medium carrots)
• 1 (20 oz) can crushed pineapple, drained well
• 1/2 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 to 2 tablespoons honey or granulated sugar, to taste
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed
• 3/4 teaspoon kosher salt, more if needed
• 1/4 teaspoon freshly ground black pepper
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro or parsley, optional but nice
• 1 tablespoon fresh lime juice, optional for extra brightness

How to Make this

1. Drain the crushed pineapple very well, pressing with a spoon or a clean kitchen towel to remove extra juice so the slaw does not get soggy.

2. In a large bowl combine 4 cups shredded green cabbage and 1 cup shredded carrots, toss them together so they are evenly mixed.

3. Make the dressing in a medium bowl: whisk 1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 to 2 tablespoons honey or sugar (start with 1 tbsp and add more if you like it sweeter), 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.

4. Stir in the drained crushed pineapple to the dressing, mixing so the fruit is coated and you pick up any flavor left in the bowl.

5. Pour the pineapple-dressing over the cabbage and carrots, then toss gently but thoroughly so everything is evenly coated; avoid smashing the cabbage.

6. Fold in 2 thinly sliced green onions and, if using, 1/4 cup chopped fresh cilantro or parsley for a fresh note.

7. Taste and adjust: add more salt, pepper, or honey if needed, and if you want extra brightness stir in 1 tablespoon fresh lime juice.

8. Cover and chill the coleslaw at least 30 minutes, preferably 1 hour, so the flavors meld and the cabbage softens a bit.

9. Give it a final toss before serving, drain any excess liquid if it developed, and serve cold. Great with grilled meats, fish, or as a picnic side.

Equipment Needed

1. Large mixing bowl for tossing the cabbage and carrots
2. Medium bowl for whisking the dressing together
3. Can opener and fine mesh strainer or a sieve to drain the crushed pineapple well
4. Whisk or fork for mixing the dressing (a fork works fine if you dont have a whisk)
5. Cutting board and chef knife for slicing green onions and chopping cilantro or parsley
6. Spoon or spatula for pressing the pineapple and for folding the slaw gently
7. Plastic wrap or an airtight container to cover and chill the coleslaw before serving

FAQ

Pineapple Coleslaw Recipe Substitutions and Variations

• Green cabbage: swap with Napa cabbage for a milder crunch, or use a pre-shredded coleslaw mix (cabbage + carrots) if you want to save time.
• Crushed pineapple: use fresh diced pineapple drained well for brighter flavor, or try canned mandarin oranges or mango chunks for a different sweet/tropical twist.
• Mayonnaise: replace with full fat Greek yogurt for tang and fewer calories, or use vegan mayo if you need dairy free.
• Honey or granulated sugar: use maple syrup or agave nectar (1 to 1), or brown sugar for a deeper caramel note. Adjust to taste cause sweetness levels vary.

Pro Tips

– Drain the pineapple like you mean it. Press it in a fine sieve or wrap it in a clean towel and squeeze — any extra juice will water down the slaw and make it limp. If you think you drained enough, drain a little more, you’ll thank me later.

– Salt the cabbage and let it sit for 10 to 20 minutes before dressing if you want it a bit softer and less bitter. Rinse and pat dry if it gets too salty, but usually that brief rest helps the texture and keeps the salad from tasting raw.

– Start light on the sweet and tangy stuff. Add 1 tablespoon of honey or sugar and taste, then add more if you want. Same with lime or vinegar, add a little, taste, add more. It’s much easier to add than to take away.

– Chill at least an hour for best flavor, then give it a quick toss and check for excess liquid. If it’s watery, drain briefly in a colander and press gently with paper towels so the slaw stays crisp when you serve it.

Pineapple Coleslaw Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made this Pineapple Coleslaw and I can't stop craving the sweet-tart crunch that turns boring sides into something people actually fight over.

Pin

Servings

6

servings

Calories

234

kcal

Equipment: 1. Large mixing bowl for tossing the cabbage and carrots
2. Medium bowl for whisking the dressing together
3. Can opener and fine mesh strainer or a sieve to drain the crushed pineapple well
4. Whisk or fork for mixing the dressing (a fork works fine if you dont have a whisk)
5. Cutting board and chef knife for slicing green onions and chopping cilantro or parsley
6. Spoon or spatula for pressing the pineapple and for folding the slaw gently
7. Plastic wrap or an airtight container to cover and chill the coleslaw before serving

Ingredients

• 4 cups thinly shredded green cabbage (about 1 small head)

• 1 cup shredded carrots (about 2 medium carrots)

• 1 (20 oz) can crushed pineapple, drained well

• 1/2 cup mayonnaise

• 1/4 cup sour cream or plain Greek yogurt

• 2 tablespoons apple cider vinegar

• 1 to 2 tablespoons honey or granulated sugar, to taste

• 1 teaspoon Dijon mustard

• 1/2 teaspoon celery seed

• 3/4 teaspoon kosher salt, more if needed

• 1/4 teaspoon freshly ground black pepper

• 2 green onions, thinly sliced

• 1/4 cup chopped fresh cilantro or parsley, optional but nice

• 1 tablespoon fresh lime juice, optional for extra brightness

Directions

• Drain the crushed pineapple very well, pressing with a spoon or a clean kitchen towel to remove extra juice so the slaw does not get soggy.
• In a large bowl combine 4 cups shredded green cabbage and 1 cup shredded carrots, toss them together so they are evenly mixed.
• Make the dressing in a medium bowl: whisk 1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 to 2 tablespoons honey or sugar (start with 1 tbsp and add more if you like it sweeter), 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.
• Stir in the drained crushed pineapple to the dressing, mixing so the fruit is coated and you pick up any flavor left in the bowl.
• Pour the pineapple-dressing over the cabbage and carrots, then toss gently but thoroughly so everything is evenly coated; avoid smashing the cabbage.
• Fold in 2 thinly sliced green onions and, if using, 1/4 cup chopped fresh cilantro or parsley for a fresh note.
• Taste and adjust: add more salt, pepper, or honey if needed, and if you want extra brightness stir in 1 tablespoon fresh lime juice.
• Cover and chill the coleslaw at least 30 minutes, preferably 1 hour, so the flavors meld and the cabbage softens a bit.
• Give it a final toss before serving, drain any excess liquid if it developed, and serve cold. Great with grilled meats, fish, or as a picnic side.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 178g
• Total number of serves: 6
• Calories: 234kcal
• Fat: 18g
• Saturated Fat: 2.3g
• Trans Fat: 0.1g
• Polyunsaturated: 3g
• Monounsaturated: 8g
• Cholesterol: 12mg
• Sodium: 300mg
• Potassium: 167mg
• Carbohydrates: 16g
• Fiber: 3.5g
• Sugar: 10g
• Protein: 1.3g
• Vitamin A: 3167IU
• Vitamin C: 16mg
• Calcium: 33mg
• Iron: 0.35mg