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This pineapple coleslaw is crazy easy to put together, full of flavor, and then is coated with a luscious, velvety, sweet dressing! This easy slaw recipe will make eating your veggies easy for everyone in the family, including your wee ones!
When the weather warms up, I love fresh, crisp salad. This coleslaw fits the bill perfectly. Shredded cabbage with just the right amount of crunch and the addition of sweet tropical pineapple make this a warm-weather superstar! That said, nothing cheers me up on a cold day than the flavors of the tropics. It’s perfect for backyard BBQs, summer cookouts, and Sunday suppers.
I hope you’ll try our readers’ favorite KFC coleslaw and Asian coleslaw next! If you’re looking for more salad favorites, our Mediterranean salad and Portillo’s chopped salad are both big faves in our house.
Pineapple Coleslaw Recipe Ingredients
- Cabbage Mixture: I like the convenience of bagged coleslaw mix (not the bag that includes the dressing). You can, of course, cut your own. I like that it generally has green cabbage, red cabbage, a little green onion, and carrot.
- Pineapple: Use either pineapple chunks that you cut down or tidbits. I like the size of canned pineapple tidbits. Fresh pineapple is always a good choice!
- Mayonnaise: I live on the West Coast, so I use Best Foods. If you can get Duke’s or Hellmans, do it! I don’t care for this recipe made with Miracle Whip.
- Half-and-Half: Don’t use a lower-fat milk product. The half-and-half gives this slaw a velvety texture!
- Sugar: Use granulated sugar.
- Vinegar: I like apple cider vinegar in this recipe.
Variations:
Fruitier: Golden raisins, currants, or dried cranberries are wonderful mixed into this salad.
Lighten Up! Replace the mayonnaise with sour cream or Greek yogurt. Don’t omit the half-and-half; that’s what gives this its incredible velvety texture.
Keep It From Getting Watery: Drain the pineapple and lay it out on a double layer of paper towels to remove extra moisture. Pat the top of the pineapple with more paper towels.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Leftovers will keep in the fridge for 3-5 days. Remember, as the slaw sits, it will become softer.
- Can You Freeze This? No. Coleslaw recipes just don’t freeze well.
- Make-Ahead Tips: When making this coleslaw, remember to plan ahead for at least 1-2 hours of refrigeration time. This makes it perfect for make-ahead. You can also make the dressing a day or two ahead of time and store it in the fridge if you’d like!
- Food Safety: If you’d like more info on food safety, check out this link.
Serving Recommendations
I love this salad with almost anything straight off the grill! Try it with our grilled flank steak, shish kabob, spiced beef kabob, beer brats, pollo asado, grilled cilantro lime chicken, or Greek chicken.
It also goes really well with Hawaiian flavors, such as our shoyu chicken, huli huli chicken, honey garlic chicken, and, of course, our authentic Hawaiian macaroni salad.
We also absolutely adore this coleslaw with pineapple topping our crockpot pulled pork or crockpot BBQ pulled chicken when we’re making a pork sandwich. There’s just something about the slaw’s crunch and sweetness that goes so well with the richness of the slow-cooked shredded pork. It’s great on or with burgers and just about all types of sandwiches, and fish tacos.
If you’d like to pair this with a mocktail, Brazilian lemonade, or lime rickey will work fabulously. For a cocktail, you can’t beat a jungle bird cocktail, planters punch, strawberry frosé, hippie juice, or a hot Keoke coffee!
How To Make Pineapple Coleslaw Recipe
- In a large bowl, toss together the cabbage and the drained pineapple.
- Whisk together mayonnaise, half-and-half, sugar, and apple cider vinegar.
- Pour the mayo dressing over the cabbage and pineapple.
- Chill and serve.
***See the full instructions below.
More Delicious Pineapple Recipes
- Pineapple Delight
- Pineapple Upside Down Cake
- Pineapple Casserole
- Pineapple Pound Cake
- Pineapple Dump Cake
- Pineapple Sunshine Cake
- Pineapple Margarita
- Pineapple Sheet Cake
- Rum Pineapple Upside Cake
- Pina Colada Sheet Cake
- Pineapple Fluff
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Pineapple Coleslaw
Ingredients
- 7 cups or a 14-ounce bag cabbage shredded
- 1 (20-ounce) can pineapple, drained and cut into small pieces (drain all juice from pineapple. DO NOT used crushed.)
- 1 cup mayonnaise
- 1/2 cup half-and-half
- 1/4 cup granulated sugar
- 3 tablespoons apple cider vinegar
- salt and pepper, as needed
Instructions
- In a large mixing bowl, toss together cabbage (7 cups) and drained pineapple (20 ounces); set aside.
- In a medium mixing bowl, whisk together mayonnaise (1 cup), half-and-half (1/2 cup), granulated sugar (1/4 cup), and apple cider vinegar (3 tablespoons) until smooth
- Add mayo dressing to cabbage and pineapple and toss until well combined. Taste and adjust salt and pepper.
- Cover bowl with plastic wrap and refrigerator 1-2 hours before serving.
Fans Also Made:
Nutrition
It was absolutely delicious my husband loved it thank you.
So Happy you enjoyed this slaw! Thanks so much for leaving a comment and the 5 star ratings!
I love taking wild and different foods to potlucks
Couldn’t agree more 🙂
Enjoy!
Looks yummy. The coleslaw does too ha ha Would celery seed work with the pineapple do you think?
Hey, Steve! Yes, that’ll work! 🙂 Enjoy