Pineapple Coleslaw

This creamy Pineapple Coleslaw Recipe is sweet, crunchy, tangy, and perfect for BBQs, pulled pork, burgers, cookouts, and easy summer dinners.

Course Side Dish

Cuisine American

Keyword canned pineapple recipes, coleslaw recipes

Prep Time 10

Refrigeration Time 2

Total Time 2 10

Servings servings

Calories 581kcal

Author Kathleen

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

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.

Use freshly shredded cabbage if you want the crunchiest texture possible.
Add the dressing gradually if you prefer a lighter-coated slaw.
Make it slightly ahead — pineapple coleslaw often tastes even better after a few hours in the refrigerator.
For extra sweetness, add a spoonful of pineapple juice to the dressing.
For more savory balance, stir in sliced green onions or a little celery seed.