Pineapple Coleslaw is sweet and crunchy, with a light dressing that will make you feel like it’s summer! This quick and easy recipe is great as a side dish and is a must at any backyard BBQ.
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5-Star Reader Comment
I just tried this recipe and my family loves it! It is a healthy side dish and I also eat it by itself. The flavors really go well together! Thanks for sharing!
Brenda
As a home cook, one of my favorite tips is to have a few solid recipes for classic side dishes or accompaniments that can also be used in different ways. These dishes, like honey mustard sauce, fresh tomato relish, or this easy pineapple slaw, elevate everyday dishes and make people go, “Wow, this person can cook!”
What Makes This Pineapple Slaw So Good?
It comes together in a snap—no chopping needed—and goes with just about everything. I love serving it as a cool side or piling it high on BBQ sandwiches, burgers, and tacos.
The sweet, creamy dressing is what seals the deal. It’s the perfect match for Crock Pot Shredded Mexican Beef or anything with a little heat.
What’s Pineapple Slaw?
The Slaw
- Pineapple Tidbits – I use canned pineapple tidbits but chopped or crushed fresh pineapple can be used. Make sure to drain the pineapple before using it.
- Shredded Coleslaw Mix – you can shred cabbage (red cabbage or green cabbage works) and add carrots for a carrot pineapple slaw.
- Slivered Almonds – I like buying pre-sliced roasted ones, but you could also slice your own.
- Green Onions
The Dressing
- Plain Yogurt – use plain, unsweetened yogurt or Greek yogurt. You can swap the yogurt for mayonnaise, sour cream, or buttermilk, keeping in mind the buttermilk will make the creamy dressing thin.
- Apple Cider Vinegar – you can use white vinegar in a pinch.
- Brown Sugar – swap the brown sugar for honey if needed.
- Pineapple Juice – reserved from drained pineapple chunks
- Kosher Salt, Cracked Black Pepper
- Red Pepper Flakes—this is a medium-level spicy pineapple slaw. If you don’t like spice, leave these out.
Variations And Additions
This new twist on a traditional coleslaw recipe is very versatile. You can add or swap certain ingredients depending on your tastes. Try macadamia nuts for a Hawaiian-inspired pineapple slaw. I also like avocado, cilantro, mango, or coconut for a tropical twist.
How To Make Homemade Pineapple Cabbage Slaw
- Drain pineapple tidbits, reserving juice. Set aside
- Add yogurt, vinegar, brown sugar, pineapple juice, salt, and red pepper in a small bowl or jar with a lid. Mix well. Add cabbage, pineapple tidbits, almonds, and green onions in a large bowl. Pour dressing over cabbage mixture and toss until well coated. Sprinkle on more red pepper if desired.
- Cover and place in refrigerator to chill until ready to serve.
What To Do With Leftover Coleslaw
- Sandwich or Wrap Filling: Add coleslaw to sandwiches or wraps for extra crunch and flavor.
- Taco Topping: Use coleslaw as a refreshing topping for tacos and fillings like crockpot salsa chicken.
- Pasta Salad Mix: Combine coleslaw with pasta for a unique twist on traditional pasta salad.
- Coleslaw Sliders: Use coleslaw as a topping on sliders for added texture and taste.
Donya’s Success Tips
- Drain Excess Liquid: Pineapples contain a lot of juice, making your coleslaw soggy, so let the chunks sit in a sieve or colander for a few minutes to drain out extra juices.
- Texture Matters: For a nice crunch, ensure your coleslaw mix, is not overly soggy or wilted.
- Don’t use fresh pineapple: As much as grilled pineapple sounds delicious, it has enzymes that cause dairy products (like this yogurt) to curdle.
Commonly Asked Questions
Ensure that the pineapple chunks are well-drained.
This pineapple slaw will keep for 3-4 days in an airtight container in the refrigerator. However, the cabbage will start to get soggy after the second day.
Absolutely! If it’s just a few hours in advance, you can make it as directed and just store it in the fridge until ready to eat. If you want to make it the day before, keep the dressing separate and stir it in the day of or within a few hours of serving.
How To Serve Cabbage Pineapple Slaw
Pineapple slaw is great with tacos, sliders, chicken, and fish – it goes great with just about anything! But seriously, it makes a great summer side dish paired with my Air Fryer Salmon, Grilled BBQ Chicken Legs, Crock Pot Pulled Pork, and Crock Pot Bourbon Meatballs.
More Delicious Pineapple Recipes To Try
If you tried this Pineapple Slaw Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 20 oz. can pineapple tidbits
- 3 cups shredded cabbage (1 bag slaw mix)
- ¼ cup slivered almonds
- 3-4 green onions – chopped
Dressing
- ½ cup plain yogurt
- 3 tablespoons apple cider vinegar
- 3-4 tablespoons brown sugar **more or less to your liking
- 3-4 tablespoons pineapple juice – reserved from drained pineapple chunks
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Drain pineapple tidbits reserving juice. Set aside
- In a small bowl or jar with a lid, add yogurt, vinegar, brown sugar, pineapple juice salt, pepper and red pepper. Mix well. In a large bowl, add cabbage, pineapple tidbits, almonds and green onions. Pour dressing over cabbage mixture and toss until well coated. Sprinkle on more red pepper if desired.
- Cover and place in refrigerator to chill until ready to serve.
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Cynthia Aeschlimann
Yummmy so excited !!
WhoCaresWhoIAm
Fantastic recipe. Tasty. So healthy too. This recipe is a KEEPER! Thank you Donya.
Thank you so much! I’m thrilled you enjoyed it.
~Donya