Easy Hawaiian Pineapple Coleslaw – With Mayo
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Pineapple Coleslaw is the perfect side dish for your favorite summer grilled foods or topping for pulled pork sandwiches and chicken burgers. Pineapple slaw brings together a sweet and savory tropical twist on traditional coleslaw that is sure to be a hit.
This easy Side Dish Recipe is perfect for any brunch or barbecue alongside classics like Deviled Eggs, Classic Bean Salad, Ambrosia Salad, Creamy Cucumber Salad, and Macaroni Salad.
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Table of Contents
Why We Love this Pineapple Coleslaw Recipe
A twist on the classic picnic fare, this Hawaiian coleslaw is a crowd-pleaser every time.
- Creamy, crunchy, and full of flavor pineapple slaw is perfect for cookouts and backyard BBQs.
- Bagged slaw mix makes this recipe extra quick and convenient. Or, if you have more time, chop up red and green cabbage.
- The mayo slaw dressing takes just 2 minutes to make.
- Great side dish for gatherings since it’s best made ahead of time.
Ingredients For Pineapple Coleslaw With Mayo
Easy-to-find ingredients are the name of the game for this tropical coleslaw. This could become your signature summer salad.
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Coleslaw mix – I like a multi-colored coleslaw mix — it adds visual interest to the dish.
- Crushed pineapple – Be sure to drain the crushed pineapple so there isn’t too much moisture in the slaw.
- Purple onion – The onion should be chopped finely so that there are no large chunks.
- Mayonnaise – Any brand that you prefer will work but I do like to use a full-fat version for the most flavor.
- Apple cider vinegar – This adds the necessary acidity to the Hawaiian coleslaw.
- Brown sugar – You can use light or dark, though light will better preserve the color and lend a more delicate flavor than dark.
- Dried cilantro – You can also substitute fresh cilantro.
- Salt – Your typical table salt is fine but you can use coarse kosher salt or elevate it with sea salt or your preferred variety.
- Fresh cracked black pepper or black sesame seeds – These garnishes add flavor and pizzazz to the slaw.
How To Cut Fresh Cabbage For Slaw
If you want to use fresh heads of cabbage, cut the cabbage into quarters through the core, then remove the core. Slice each quarter in half crosswise and finely shred.
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Simple Steps To Make Pineapple Coleslaw
Are you looking for a unique side dish to add to your next brunch or barbecue? Look no further than this Hawaiian slaw recipe.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Add the dry slaw mix, pineapple, and onion to a large bowl.
- Whisk the dressing ingredients until completely combined.
- Toss slaw mix with the dressing until all ingredients are combined and coated.
- Refrigerate at least 1 hour before serving.
- Garnish before serving.
Want A Creamier Hawaiian Coleslaw?
If you feel that your dressing is not creamy enough, try adding more Mayonnaise, to our recipe.
For an extra creamy texture and a zesty kick, try adding a bit of sour cream to your slaw.
Pineapple Slaw Variations
This is our favorite way to make Hawaiian coleslaw with mayo, but you can create your own unique spin on this delicious side dish.
- Mayo – Make this a no-mayo Hawaiian pineapple coleslaw recipe by replacing the mayonnaise with sour cream or plain Greek yogurt for a lighter option.
- Vinegar – Instead of apple cider vinegar, try using rice wine vinegar.
- Pineapple – Instead of a jarred or canned version you can use fresh pineapple. **SEE NOTE.
- Cabbage – This recipe calls for a bagged mix but if that’s not in your bag, simply chop up a combination of green and red cabbage along with a few carrots for homemade slaw.
- Ginger – Bring some more flavor into the salad by using freshly grated ginger root or ginger powder in the dressing.
- Heat – For a slight touch of spiciness, try throwing in some jalapeño slices or red pepper flakes.
- Nuts – Add nuts for texture. Crunchy Macadamia nuts, pecans, or pistachios are good options.
- Fruit – In addition to the pineapple, add other fruits like (well-drained) mandarin oranges.
*NOTE: If you intend to include yogurt or sour cream in your coleslaw, it is essential to use canned pineapple. The enzymes present in fresh pineapple can cause dairy products to have a metallic, unpleasant flavor.
Coleslaw Recipe FAQs
To keep coleslaw from becoming too watery, add a generous pinch of salt to the cabbage before adding the dressing. Let it sit for about 30 minutes, the salt will draw out the moisture from the cabbage, allowing the dressing to better coat the cabbage. Spin or drain off any excess liquid before adding the dressing.
A store-bought coleslaw mix is typically made of shredded cabbage and carrots.
Slaw is a generic term for a dish made from shredded raw vegetables, such as cabbage, carrots, celery, or broccoli. Coleslaw specifically refers to a dish made from shredded cabbage and mayonnaise or a creamy dressing.
For the best flavor, put the coleslaw in the fridge for at least two hours, or even better, a day or longer. However, after several days it will start to get soggy.
Coleslaw is believed to have originated in the Netherlands, where it is known as “koolsla” which translates to “cabbage salad”. The word is believed to come from the Dutch word “kool” meaning cabbage, and “sla” meaning salad.
How To Store Pineapple Coleslaw
Refrigerate
If the cabbage is left to marinate in the coleslaw dressing for an extended period of time, it will become soft and lose its crunchiness.
Ideally, you want to let the pineapple coleslaw marinate with the mayo dressing for 1-24 hours. If it’s going to be longer, vegetables can be shredded ahead of time and stored in an airtight container in the fridge for up to two days. The dressing can be mixed and stored in an airtight container for a few weeks.
Combine everything the night before or the day you are serving, This way the Hawiaan coleslaw will still be crunchy.
Leftovers
Place any leftover coleslaw in an air-tight container and store it in the refrigerator for 3-5 days. After a few days, it may release some liquid, so be sure to drain it off (and add a small amount of mayonnaise if necessary).
Serving Suggestions
- As a side dish for pork chops, Hawaiian Sliders, or roasted chicken. Pineapple slaw is also perfect for a cookout alongside burgers, brats, and hot dogs.
- Pile on top on a pulled pork sandwich or BBQ chicken sandwich.
- With fish tacos or teriyaki salmon bowls
- Alongside BBQ ribs
For Even More Slaw Recipes, Check Out:
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Hawaiian Pineapple Coleslaw
Pineapple Coleslaw is the perfect side dish for your favorite summer grilled foods or topping for pulled pork sandwiches and chicken burgers. Pineapple slaw brings together a tropical twist on traditional coleslaw that is sure to be a hit.
Ingredients
- 1 (8.5 ounce) package coleslaw mix (I like to use the multi-color cabbage, carrots etc. mix)
- 1 (15-ounce can) crushed pineapple, drained
- ½ cup finely chopped purple onion
For dressing
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon dried cilantro (or 2 tablespoons of fresh minced cilantro)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- (Optional) fresh cracked black pepper or black sesame seeds to garnish
Instructions
- Mix coleslaw mix, pineapple, and onion together in a large bowl.
- Whisk all the other ingredients together in a separate bowl until the dressing is smooth.
- Pour dressing over slaw mix and toss to coat. Cover and refrigerate for at least 60 minutes before serving. Garnish with fresh cracked black pepper or black sesame seeds.
Notes
HOW TO STORE: If the cabbage is left to marinate in the coleslaw dressing for an extended period of time, it will become soft and lose its crunchiness.
Ideally, you want to let the pineapple coleslaw marinate with the mayo dressing for 1-24 hours. If it's going to be longer, vegetables can be shredded ahead of time and stored in an airtight container in the fridge for up to two days. The dressing can be mixed and stored in an airtight container for a few weeks.
Combine everything the night before or the day you are serving, This way the Hawiaan coleslaw will still be crunchy.
HOW TO CUT FRESH CABBAGE:
If you want to use fresh heads of cabbage, cut the cabbage into quarters through the core, then remove the core. Slice each quarter in half crosswise and finely shred.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 166Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 7mgSodium: 252mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 1g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
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I’m wondering, since the juice from the pineapple is acidic, could it replace the apple cider vinegar?