This pineapple coleslaw is crazy easy to put together, full of flavor, then is coated with a luscious, velvety, sweet dressing! This easy salad will make eating your veggies easy for everyone in the family, including your wee ones!
When the weather warms up, I love fresh, crisp salad. This coleslaw fits the bill perfectly. Cabbage with just the right amount of crunch and the addition of sweet tropical pineapple make this a warm-weather superstar! That said, nothing cheers me up on a cold day than the flavors of the tropics.
I hope you’ll try our reader’s favorite KFC coleslaw and Asian coleslaw next! If you’re looking for more salad favorites, our Mediterranean salad and Portillo’s chopped salad are both big fave’s in our house.
Pineapple Coleslaw Recipe Ingredients
- Cabbage: I like the convenience of bagged coleslaw mix (not the bag that includes the dressing). You can, of course, cut your own.
- Pineapple: Use either chunks that you cut down or tidbits.
- Mayonnaise: I live on the West Coast so I use Best Foods. If you are able to get Duke’s or Hellmans, do it! I don’t care for this recipe made with Miracle Whip.
- Half-And-Half: Don’t use a lower-fat milk product. The half-and-half gives this slaw a velvety texture!
- Sugar: Use granulated sugar.
- Vinegar: I like apple cider vinegar in this recipe.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Leftovers will keep in the fridgefor3-5 days. Remember, as the slaw sits, it will become softer.
- Can You Freeze This? No. Coleslaw recipes just doesn’t freeze well.
- Make-Ahead Tips:When making this coleslaw, remember to plan ahead for at least 1-2 hours of refrigeration time. This makes it perfect for make-ahead. You can also make the dressing a day or two ahead of time and store it in the fridge if you’d like!
- Food Safety: If you’d like more info on food safety check out thislink.
Serving Recommendations
I love this salad with almost anything straight off the grill! Try it with our grilled flank steak, shish kabob, spiced beef kabob, beer brats, pollo asado, grilled cilantro lime chicken, or Greek chicken.
It also goes really well with Hawaiian flavors like our shoyu chicken, huli huli chicken, honey garlic chicken, with of course, our authentic Hawaiian macaroni salad, too.
We also absolutely adore this coleslaw with pineapple topping our pulled pork sandwiches. There’s just something about the crunch and the sweetness of the slaw that goes so well with the richness of the slow cooked shredded pork.
If you’d like to pair this with a mocktail, Brazilian lemonade, or lime rickey will work fabulously. For a co*cktail, you can’t beat a jungle bird co*cktail, planters punch, strawberry frosé, hippie juice, or a hot Keoke coffee!
How To Make Pineapple Coleslaw Recipe
- Toss together cabbage and drained pineapple.
- Whisk together mayonnaise, half-and-half, sugar, and apple cider vinegar.
- Toss the mayo dressing to the cabbage and pineapple.
- Chill and serve.
***See the full instructions below.
More Delicious Pineapple Recipes
- Pineapple Delight
- Pineapple Upside Down Cake
- Pineapple Casserole
- Pineapple Pound Cake
- Pineapple Dump Cake
- Pineapple Sunshine Cake
- Pineapple Margarita
- Pineapple Sheet Cake
- Rum Pineapple Upside Cake
- Pina Colada Sheet Cake
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Pineapple Coleslaw
This pineapple coleslaw is crazy easy to put together, full of flavor, then is coated with a luscious, velvety, sweet dressing!
Prep Time10 minutes mins
Refrigeration Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Servings: 4 servings
Author: Kathleen
Ingredients
- 7 cups or a 14-ounce bag cabbage shredded
- 1 (20-ounce) can pineapple, drained and cut into small pieces (drain all juice from pineapple. DO NOT used crushed.)
- 1 cup mayonnaise
- 1/2 cup half-and-half
- 1/4 cup granulated sugar
- 3 tablespoons apple cider vinegar
- salt and pepper, as needed
US Customary - Metric
Instructions
In a large mixing bowl, toss together cabbage (7cups) and drained pineapple (20 ounces); set aside.
In a medium mixing bowl, whisk together mayonnaise (1cup), half-and-half (1/2cup), granulated sugar (1/4cup), and apple cider vinegar (3tablespoons) until smooth
Add mayo dressing to cabbage and pineapple and toss until well combined. Taste and adjust salt and pepper.
Cover bowl with plastic wrap and refrigerator 1-2 hours before serving.
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Nutrition
Serving: 1serving | Calories: 581kcal | Carbohydrates: 42g | Protein: 3g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 394mg | Potassium: 404mg | Fiber: 4g | Sugar: 37g | Vitamin A: 312IU | Vitamin C: 50mg | Calcium: 100mg | Iron: 1mg
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Source: Food.com
Reader Interactions
Comments
- Donna says
I love taking wild and different foods to potlucks
Reply
- Kathleen says
Couldn’t agree more 🙂
Enjoy!Reply
- Steve says
Looks yummy. The coleslaw does too ha ha Would celery seed work with the pineapple do you think?
Reply
- Kathleen says
Hey, Steve! Yes, that’ll work! 🙂 Enjoy
Reply
