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Coleslaw gets an exciting upgrade in Pineapple coleslaw. Crunchy cabbage and sliced almonds are paired with sweet and fragrant pineapple tidbits, super fresh green onions and cilantro in a tangy but light and creamy dressing.
Pineapple Coleslaw
I know coleslaw can be divisive; you’re either Team Coleslaw or Team Coles-NAW. I’m firmly and unapologetically in the first camp, but I think I know why some folks turn their nose up at slaw. It’s because they’ve been given boring, overdressed slaw their entire lives.
I’m doing my level best to bring people into the happy coleslaw loving club with this fun, sweet and savory pineapple cole slaw twist on the classic. It’s terrifically refreshing, light, and almost unbelievably easy to eat and it pairs with just about any grilled or roasted main dish from grilled tri-tip to Hawaiian grilled chicken sandwiches to Memphis style dry ribs to bacon wrapped shrimp kebabs.
Pineapple Coleslaw Recipe
You’ll need the following ingredients to make this recipe:
- coleslaw mix or shredded cabbage
- pineapple tidbits
- green onions
- fresh cilantro or Italian parsley
- sliced almonds OPTIONAL
Dressing Ingredients
- mayonnaise
- apple cider vinegar
- sugar
- kosher salt
- freshly ground black pepper
Pineapple Slaw
Combine the mayonnaise, vinegar, sugar, salt, and pepper in a large mixing bowl. Whisk smooth.
Add the coleslaw mix and toss with tongs to coat thoroughly. Add the pineapple, green onions, cilantro, and almonds, if desired. Toss once more to combine.
Serve immediately or refrigerate until ready to serve. If making ahead of time, toss again before serving.
Coleslaw with Pineapple
Coleslaw with pineapple is just the start of the fun. Banish boring coleslaw forever with some of these great choices.
Spicy Red Cabbage Slaw is as flavorful as it is colorful. Tangy and a little spicy, it’s great paired with a bbq pork sandwich or burger.
Crisp cabbage intertwines with the juicy sweetness of fresh apples, while the tangy burst of dried cranberries adds a delightful twist to this simple cranberry apple coleslaw.
Cajun coleslaw is nicely balanced with just the right amount of tang, a bit of sweetness, and just a hint of heat. The dressing coats the salad lightly without weighing it down.
Crunchy, tangy, sweet pepper cabbage slaw is a welcome variation on classic creamy coleslaw recipes with its vinegar based dressing.
Pineapple Coleslaw
Ingredients
- 16 ounces coleslaw mix or 1 small head of green cabbage sliced very thin, about 6 cups
- 20 ounces pineapple tidbits drained very well
- ½ cup thinly sliced green onions
- 2 tablespoons chopped fresh cilantro or Italian parsley
- ¼ cup sliced almonds OPTIONAL
Dressing Ingredients
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1-3 teaspoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine the mayonnaise, vinegar, sugar, salt, and pepper in a large mixing bowl. Whisk smooth.
- Add the coleslaw mix and toss with tongs to coat thoroughly. Add the pineapple, green onions, cilantro, and almonds, if desired. Toss once more to combine.
- Serve immediately or refrigerate until ready to serve. If making ahead of time, toss again before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
