This Pineapple Coleslaw is the best condiment or side dish for all your favorite meals! Sweet, creamy, and made with the perfect amount of crunch, it’s a summer dish that’s so tasty you’ll find yourself making it all year long.
Why We Love This Coleslaw
Sweet, creamy, crunchy, and made with a perfect hint of tang, there are endless reasons to love this homemade pineapple coleslaw recipe. It is:
- Full of vitamins, nutrients, and fiber.
- Gluten-free, nut-free, and dairy-free-friendly.
- Ready in under 30 minutes.
- Great to prepare in advance and tastes even better the next day.
- A great side dish for all your summertime meals!
Simple, Fresh Ingredients
For this easy pineapple coleslaw recipe, we took inspiration from the classic side dish and spruced it up with healthier ingredients and a tropical twist. The end result is the perfect balance of smooth and crunchy textures with sweet and tangy flavors. Here’s what you’ll need:
For the Slaw
- Pineapple – Fresh pineapple will have the best flavor and texture. However, canned pineapple tidbits or chunks can be used, too. Just look for varieties without any added sugar. NOTE – Reserve 2 tablespoons of the juice for the slaw. If using canned pineapple, drain the can first. Then, reserve 2 tablespoons from the drained portion.
Pro Tip: For extra crunch, toss in ½ to 1 c chopped jicama!
- Cabbage – We use bagged shredded green cabbage, but you could easily shred it yourself. Then, add about a cup of shredded red cabbage, too.
- Broccoli Slaw Mix or Shredded Carrots – Use one or both for extra color, texture, and nutrients.
Note: If using a store-bought coleslaw mix and broccoli slaw, ensure you have 20 ounces in total.
- Red Onion or Shallot – This adds a hint of tang that balances out the sweet flavor of the pineapple.
- Scallions (Green Onions) – Use the top white portion for a stronger onion flavor.
- Cilantro – Fresh cilantro leaves add a sharp, peppery taste. If you’re one of the unlucky people with the OR6A2 gene, feel free to omit it completely.
- Kosher Salt and Black Pepper – Use as little or as much as you’d like.
- Jalapeño – An optional addition, if you like a bit of heat, chopped and seeded jalapeño adds the perfect amount of kick.
Nutrition Note: As mentioned, you can’t have coleslaw without cabbage! In addition to its satisfying crunch, this often overlooked vegetable also packs an impressive punch of nutrients and health benefits. For example, it’s rich in vitamin K, vitamin C, folate, manganese, and fiber.
As a result, consuming cabbage as part of a well-balanced diet may help:
- Reduce inflammation
- Boost immunity
- Regulate digestion
- Improve heart health
- Lower blood pressure
- Lower cholesterol levels
For the Dressing
- Pineapple Juice – Reserved from the chopped pineapple, this helps marry the dressing and the slaw, infusing the entire dish with a hint of sweetness.
- Paleo friendly Mayo – This creates the classic creamy coleslaw base we know and love. If preferred, plain sour cream or Greek yogurt can be used in its place.
Vegan Ingredient Swap: To make this pineapple coleslaw recipe dairy-free, replace the mayo with ½ cup vegan buttermilk and 2 tablespoons of plain hummus!
- Lime Juice – Adds a sweet, sour flavor.
- Apple Cider Vinegar – The acid contributes to the tangy flavor coleslaw is known for. If needed, rice vinegar can be used in its place.
- Hot Sauce – Technically optional but highly recommended, we love a dash of hot sauce for extra depth.
- Light Olive Oil – Add just a tablespoon before serving as needed to freshen the dressing back up.
How to Make Pineapple Coleslaw
For the best results, we recommend preparing this recipe in advance so the ingredients have plenty of time to marinate. Luckily, it comes together in minutes!
- Prepare the Slaw Base. In a large bowl, toss together all the ingredients for the slaw until they’re well combined.
- Make the Dressing. In a separate small mixing bowl, whisk all the dressing ingredients together until they’re smooth and creamy.
- Combine. Pour the dressing over the cabbage mixture, and toss to coat the veggies completely.
- Chill. Place the mixture in the refrigerator for at least 3 hours to cool and enhance the flavor.
- Serve. Add extra shredded red cabbage for a boost of crunch and light olive oil to freshen the dressing back up. Then, toss one more time, and enjoy!
Pro-Tip: Make this pineapple coleslaw a one-bowl recipe. To do so, whisk the dressing ingredients together in the bottom. Then, add the remaining ingredients, toss to combine, and chill it in the fridge. Easy peasy!
Serving Suggestions
Our favorite way to use this homemade pineapple slaw recipe is served over our air fryer fish tacos! However, it’s also a great addition to any bbq graze board and pairs well with recipes like:
- Chicken Kabobs
- Gluten-Free Panko Chicken
- Burgers or Veggie Burgers
- BBQ Pulled Pork Sandwiches
- Chile Ginger Marinated Shrimp Skewers
How to Store Pineapple Coleslaw
Once it has marinated in the fridge, leftover pineapple coleslaw can be transferred to an airtight container and stored in the fridge for up to 4 days.
More of Our Favorite
Homemade Condiment Recipes
Easy Pineapple Coleslaw Recipe
- Total Time: 3 ½ hours
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Make this healthy pineapple coleslaw recipe for a sweet and tangy side dish or condiment for all your summer cookout needs!
Ingredients
Slaw Ingredients:
- 1 cup diced pineapple and jicama (optional), reserve 2 Tablespoons pineapple juice
- 12 to 14 ounce bag (3 cups) shredded cabbage
- ¾ to 1 cup red cabbage, divided
- 1 ½ cups broccoli slaw or shredded carrots
- ⅓ chopped red onion or 1 small shallot, chopped
- 2 to 3 green onions (⅓ cup) diced, top portion only
- ⅓ cup finely diced cilantro
- Optional – 1 diced jalapeno, seeds removed (see notes)
Wet Ingredients:
- 2 Tablespoons pineapple juice
- ½ to ⅔ cup mayonnaise (paleo friendly), sour cream or plain Greek yogurt (see notes for vegan option)
- 1 Tablespoon lime juice
- 1 teaspoon apple cider vinegar or rice vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Dash hot sauce (optional)
- Optional 1 Tablespoon light olive oil
Instructions
- In a large mixing bowl, toss together the pineapple, cabbage,½ cup red cabbage, broccoli slaw, onion, green onion, cilantro and optional jalapeño.
- In another small mixing bowl, whisk together pineapple juice, mayonnaise, lime juice, vinegar, salt, pepper and optional hot sauce until creamy. Add to coleslaw mixture and toss to coat.
- Place coleslaw in the fridge for 3 hours or up to 12 hours to marinate and enhance flavor. Remove from the fridge, add the additional ½ cup shredded red cabbage (for crunch) and, if desired, 1 Tablespoon light olive oil. Toss again before serving.
- Store in the fridge in an airtight container for up to 4 days.
Notes
Substitutes – For a vegan substitute to replace the mayo use ½ cup vegan buttermilk mixed with 2 Tablespoons hummus.
Prep Tips – If using a store-bought coleslaw mix and broccoli slaw make sure it is 20 ounces total slaw. For a creamier slaw, use ⅔ cup mayonnaise, sour cream, or plain Greek yogurt.
- Prep Time: 20 minutes
- chill time: 3 hours
- Cook Time: n/a
- Category: Appetizer, condiment, side
- Method: mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup made with mayonnaise
- Calories: 102
- Sugar: 5.5 g
- Sodium: 220.4 mg
- Fat: 6.2 g
- Saturated Fat: 0.7 g
- Carbohydrates: 11.2 g
- Fiber: 2.6 g
- Protein: 1.7 g
- Cholesterol: 13.3 mg
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