If you crave vibrant flavors and want to bring a taste of the islands to your table, Hawaiian Pineapple Coleslaw is the dish you absolutely need to meet! Imagine crisp cabbage and carrots, juicy bursts of fresh pineapple, and a creamy, tangy-sweet dressing all marrying together—every bite is pure sunshine. Whether you’re prepping for a barbecue, a potluck, or just spicing up a weekday dinner, this simple yet oh-so-irresistible slaw adds not only color but pure joy to any meal. Trust me, this is the side dish that brings everyone back for seconds.
Ingredients You’ll Need
The magic of Hawaiian Pineapple Coleslaw lies in its fresh, down-to-earth ingredients—each one plays a delicious role in building up that signature sweet-tangy crunch and irresistible tropical flair. Here’s what you need (plus a few tips to make each ingredient work its best):
- Shredded green cabbage (4 cups): The main base, providing that classic crunchy bite and bright green color.
- Shredded red cabbage (1 cup): Adds gorgeous purple color and a hint of peppery flavor for balance.
- Shredded carrots (1 cup): Sweet, earthy crunch and vivid orange hues make the slaw pop visually and in flavor.
- Fresh pineapple, diced (1 cup): Fresh pineapple is a game changer—its juicy sweetness sets this coleslaw apart from any ordinary slaw.
- Red onion, thinly sliced (1/4 cup): Just enough sharpness to balance the creamy dressing and the fruit.
- Fresh cilantro, chopped (1/4 cup): Gives each bite a refreshing lift and a beautiful fleck of green.
- Mayonnaise (1/2 cup): The creamy foundation for the dressing, which binds the whole dish together.
- Pineapple juice (2 tablespoons): Infuses the dressing with extra depth and a double hit of tropical flavor.
- Apple cider vinegar (1 tablespoon): Adds bright acidity for that little zing to balance out the sweet elements.
- Honey (1 tablespoon): Touch of natural sweetness, making the dressing silky and golden.
- Salt (1/2 teaspoon): Brings out the full flavor of every ingredient—don’t skip it.
- Black pepper (1/4 teaspoon): A hint of warmth to round out the slaw—freshly ground is best.
How to Make Hawaiian Pineapple Coleslaw
Step 1: Combine Your Fresh Ingredients
Grab your largest mixing bowl—you’re about to pile in all that vibrant produce! Add the green cabbage, red cabbage, carrots, diced pineapple, sliced red onion, and chopped cilantro. Use a big spoon or clean hands to toss everything gently until you see an even rainbow throughout. The aroma alone will get your mouth watering!
Step 2: Whisk the Creamy Tropical Dressing
In a separate, smaller bowl, whisk together the mayonnaise, pineapple juice, apple cider vinegar, honey, salt, and pepper. Mix energetically until everything is completely smooth and the dressing looks creamy and glossy. This silky mix is the secret that makes Hawaiian Pineapple Coleslaw truly unforgettable.
Step 3: Bring It All Together
Pour your luscious homemade dressing right over the coleslaw base in the big bowl. Use tongs or a sturdy spoon to toss, making sure every shred is perfectly coated in that heavenly sauce. You’re looking for total evenness—no dry corners allowed!
Step 4: Chill and Let Flavors Mingle
This step is harder than it sounds because the coleslaw smells amazing already, but chilling is crucial! Cover the bowl and refrigerate your Hawaiian Pineapple Coleslaw for at least 30 minutes. During this time, the flavors meld, and the texture becomes just the right amount of crisp and creamy. If you have time, let it hang out even longer—the taste just gets better.
How to Serve Hawaiian Pineapple Coleslaw
Garnishes
A sprinkle of extra fresh cilantro right before serving gives a pop of green and a fragrant finish. Want crunch? Toss on a handful of chopped macadamia nuts or sliced almonds. For a touch of extra color, a few thin pineapple wedges on the side make it look instantly festive.
Side Dishes
Hawaiian Pineapple Coleslaw is the ultimate companion to classic barbecue: think pulled pork sandwiches, smoky grilled chicken, or flaky fish tacos. It doesn’t just stand beside your main—it shines on top, layered in burgers, sliders, or loaded onto tacos as a refreshing counterpoint. Don’t be surprised if people start piling it on everything in sight!
Creative Ways to Present
Serving a crowd? Present your coleslaw in a hollowed-out pineapple bowl for instant island vibes and table-side wow factor. Or, try spooning individual portions into mason jars or small ramekins for easy, charming grab-and-go servings at picnics or parties. It’s a dish made for showing off—or eating right out of the mixing bowl if you just can’t wait.
Make Ahead and Storage
Storing Leftovers
After your meal, store any extra Hawaiian Pineapple Coleslaw in an airtight container and place it in the fridge. It’ll stay crisp and delicious for up to three days. The longer it sits, the more the flavors mingle, making leftovers extra tasty by day two!
Freezing
While this slaw is definitely best enjoyed fresh and chilled, freezing isn’t recommended. The creamy dressing and crisp veggies tend to lose their signature crunch and silky texture after thawing—and honestly, this is a side dish that deserves to stay vibrant.
Reheating
Hawaiian Pineapple Coleslaw doesn’t require any reheating. In fact, serving it cold straight from the fridge keeps those flavors bright and refreshing. If it’s been sitting awhile, just give it a gentle stir before bringing it to the table to redistribute the dressing.
FAQs
Can I use canned pineapple instead of fresh?
If you’re in a pinch, canned pineapple will work, but try to use pineapple packed in juice (not syrup) and drain it well. Fresh pineapple adds unbeatable brightness and texture to the slaw.
What if I don’t like cilantro?
No worries—just swap it out for fresh parsley or even a bit of fresh mint for a lighter twist. The slaw will still radiate that Hawaiian Pineapple Coleslaw flair.
Can I make this vegan?
Absolutely! Just substitute a vegan mayonnaise and swap out the honey for agave syrup or maple syrup. The result: totally plant-based, but just as tropical and tasty.
How do I make it lighter?
For a lighter version, simply swap half the mayo with Greek yogurt for a tangy, lower-calorie twist. You still get that beloved creaminess with a bit of protein boost!
Will the coleslaw get soggy if it sits too long?
Over time, the salt and acid in the dressing will soften the cabbage, but it generally stays satisfyingly crunchy for up to three days. If you prefer an ultra-crisp slaw, wait to add the dressing until just before serving.
Final Thoughts
No matter the season or the occasion, Hawaiian Pineapple Coleslaw brings sunshine to the table and a spark of pure tropical joy to any menu. I truly hope you’ll give this recipe a go—it’s easy, bursting with flavor, and always met with smiles. Try it once and it just might become your most-requested side dish!
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Hawaiian Pineapple Coleslaw Recipe
- Total Time: 45 minutes (including chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Hawaiian Pineapple Coleslaw is a refreshing and tropical twist on the classic side dish. With a mix of crunchy cabbage, sweet pineapple, and a creamy dressing, it’s perfect for summer cookouts or as a side for a tropical-themed meal.
Ingredients
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup fresh pineapple (diced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons pineapple juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cut and Mix: In a large bowl, combine the green cabbage, red cabbage, carrots, pineapple, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, pineapple juice, apple cider vinegar, honey, salt, and black pepper until smooth and creamy.
- Toss: Pour the dressing over the coleslaw mixture and toss until everything is evenly coated.
- Chill: Cover and chill for at least 30 minutes before serving to let the flavors meld.
Notes
- For a lighter version, substitute half of the mayo with Greek yogurt.
- Add chopped macadamia nuts or sliced almonds for extra crunch.
- This coleslaw pairs perfectly with pulled pork, grilled chicken, or fish tacos.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg
