This easy, fresh Pineapple Slaw recipe is vibrant and creamy with a hint of the tropics in every bite!
Bright, crunchy, and slightly sweet, this Pineapple Slaw is a summer-ready side that balances fresh fruit with classic coleslaw crunch. Bite-sized pineapple pieces mingle with shredded cabbage and carrot, sliced green onions, and a creamy dressing that’s both tangy and sweet. It’s easy to prepare, travels well for potlucks, and makes a terrific topping for sandwiches and grilled meats.
What is Coleslaw?
Coleslaw, often called slaw, is a simple side of finely shredded raw cabbage dressed in either a vinaigrette or mayonnaise-based dressing. This version adds fresh pineapple for a tropical twist that brightens the entire dish.
This Pineapple Slaw is an excellent make-ahead side. Like many slaws, it develops flavor as it sits, so you can prepare it in advance and refrigerate until serving. Use it to top pulled pork sandwiches, serve it alongside barbecue, pile it on hot dogs and burgers, or bring it as a refreshing addition to any picnic or potluck.
Don’t be intimidated—this slaw is quick to assemble and relies on straightforward ingredients.
Pineapple Slaw is simple to make:
- Whisk together a creamy dressing from pantry staples.
- Chop fresh pineapple into small pieces.
- Combine with shredded cabbage and carrot and sliced green onions.
- Toss everything together and chill if desired.
Keep this recipe in your repertoire for an easy, versatile summer side that complements many main dishes.
How to make Pineapple Slaw
This recipe shines because of fresh, well-chosen ingredients. Start by making the dressing, then prepare the produce and combine.
In a large bowl, whisk together good-quality mayonnaise, apple cider vinegar, sugar, kosher salt, and freshly ground black pepper until smooth.
How to cut a fresh pineapple
Trim the top and bottom, stand the pineapple upright, then slice away the outer skin. Quarter the pineapple lengthwise and remove the fibrous core from each quarter. For this recipe you only need about 1 cup (roughly 1/4 of a medium pineapple) finely chopped.
After chopping the pineapple, add it to the bowl with the dressing. Slice two green onions thinly, then add them along with 16 ounces of shredded cabbage and carrot. Toss until everything is evenly coated with the dressing.
Tips for great coleslaw
- For extra-crisp texture, serve immediately after tossing.
- For softer texture and deeper flavor, refrigerate 1–6 hours before serving.
- Canned pineapple tidbits or bagged coleslaw mix can be used in a pinch, though fresh pineapple gives the best flavor.
- Mix green and purple cabbage for color and bite.
- Optional additions: chopped napa cabbage, shredded broccoli, or diced red bell pepper for more texture and color.
What to serve with Pineapple Slaw:
- Pulled pork or pulled pork sandwiches
- Asian-style baked or grilled pork ribs
- Grilled pineapple teriyaki chicken kabobs
- Sticky Asian grilled chicken thighs
- Grilled teriyaki steak
If you try this Pineapple Slaw, share your results and photos on social media or leave feedback where you found the recipe. It’s one of those sides that’s easy to adapt and always a crowd-pleaser.
Pineapple Slaw
Ingredients
- 16 ounces mixed cabbage and carrots ie coleslaw mix
- 1 cup fresh pineapple, finely chopped
- 2 green onions, thinly sliced
Dressing
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
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In a large mixing bowl, whisk together the dressing ingredients until smooth.
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Add the cabbage and carrot mixture, chopped pineapple, and sliced green onions to the bowl.
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Toss everything until well combined and evenly coated with dressing.
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Refrigerate at least 30 minutes before serving to let flavors meld, or serve immediately for a crisper texture.
Notes
- If you prefer extra crisp slaw, serve immediately after tossing.
- For softer texture and stronger flavor, refrigerate 1–6 hours before serving.
- Canned pineapple tidbits and bagged coleslaw mix may be used, though fresh pineapple achieves the best flavor.
- Use any combination of green or purple cabbage for variety.
- Optional add-ins: chopped napa cabbage, shredded broccoli, or diced red bell pepper.
Nutrition
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Carbohydrates: 13 g
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Protein: 1 g
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Fat: 11 g