Meet your go-to pineapple slaw: crunchy cabbage, real pineapple, and a creamy dressing that holds up so well! This is the one you want for fish tacos, pulled pork sandwiches, backyard cookouts, and tailgate spreads when you need something bright that comes together fast.
As a Southern dietitian, I care about two things: big flavor and smart prep. The dressing balances rice vinegar with a touch of sugar so it never tastes too sweet. The cabbage stays crisp, and the pineapple adds a fun twist you don't see in traditional coleslaw.
In the South, slaw shows up at every cookout but that doesn't mean you can add it to your weeknight dinner rotation too! Try it on pulled pork bowls, add a scoop to teriyaki chicken sliders, or serve it with air fryer bbq chicken.
If you need more delicious sides to round out the menu, pair this with dutch oven baked beans, spicy green beans, or hot honey brussels for a full plate.
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Why You'll Love This Recipe
- Fast prep: With bagged slaw and a one-bowl dressing you whisk in under a minute, you can make this easy side dish without any chopping.
- Weeknight to tailgate: This pineapple slaw recipe fits tacos, BBQ plates, sliders, or grain bowls, so it works on busy nights and for a crowd.
- Balanced flavor: Sweet meets tangy in a creamy base, with a tropical twist that brings a fresh spin to classic slaw.
Ingredients
Here's everything you need for a crunchy, bright pineapple slaw with minimal prep.
- Mayonnaise: Your classic creamy base, so any mayo works. You can swap in a little Greek yogurt if you want it lighter.
- Sugar: A small scoop balances the tang. Add, taste, and adjust!
- Rice vinegar: This brightens the dressing while keeping it light. White or apple cider vinegar works too, just start with a little less and taste.
- Fresh pineapple: Dice small and pat dry so it mixes evenly and doesn't water down the dressing. You can also use well-drained canned pineapple tidbits if you're making it ahead since fresh pineapple's enzymes can soften creamy dressings over time!
- Tri-color coleslaw mix: I like this blend for the ultimate color and crunch combo. You can shred your own mix, aiming for about 6 to 7 cups.
- Green onions: Thin slices add a mild onion flavor that pairs nicely with the sweetness. Use both the white and green parts.
See the recipe card below for the full list of ingredients and measurements.
Love a touch of heat with your crunch? My cajun slaw is the spicy side you'll want on every BBQ plate.
Substitutions & Variations
No stress if you're out of something, use these simple swaps to match what you have and how you like it.
- Swap half the mayo for plain Greek yogurt to add protein while keeping the dressing lighter creamy and smooth.
- Whisk olive oil, lime juice, and a little honey with salt and pepper for a no-mayo option that tastes bright and clean.
- For a Southern twist, swap the sugar for bacon pepper jam for a sticky sweet kick.
- Stir in minced jalapeño or a pinch of chipotle powder to make a spicy pineapple slaw version.
- Fold in chopped cilantro or parsley for an herby twist that freshens up every bite.
- Switch things up and change the base with broccoli slaw or finely shredded red cabbage to vary color and crunch.
- Add a tiny splash of toasted sesame oil and some grated fresh ginger for a Hawaiian vibe that brings savory sweet depth.
How to Make Pineapple Slaw
Follow these quick steps to whisk the dressing, toss the slaw, and keep every bite crisp.
Step 1: In a large bowl, whisk mayonnaise, rice vinegar, sugar, salt, and pepper until smooth.
Step 2: Add coleslaw mix, green onions, and pineapple to the bowl and toss to coat.
Step 3: Add a pinch more salt, pepper, or sugar to balance, if needed.
Step 4: Chill 15 to 30 minutes for the flavors to settle or serve right away if you like extra crunch.
Tips For the Best Pineapple Coleslaw Recipe
A few quick tricks here will keep your coleslaw with pineapple crisp and flavorful.
- To help the dressing stick to the slaw, spread the pineapple on paper towels and pat dry.
- Give the bowl a quick toss, wait 5 minutes, then taste again so you truly season after tossing and adjust salt, sugar, or vinegar.
- For the crispest texture, keep the cabbage and dressing chilled so you serve it cold!
- When topping tacos or sliders, use a slotted spoon so you leave excess dressing behind and your tortillas and buns don't get soggy.
Storage
Here's how to make it ahead and store leftovers so the crunch sticks around.
- Storing: Keep leftovers in a sealed container in the fridge for up to 2 days, and if you're serving outdoors make sure to refrigerate within 2 hours.
- Make-ahead: Toss the cabbage and green onions with the dressing up to 8 hours ahead, keep the pineapple separate, fold it in right before you head out. If you need to hold it overnight, use well-drained canned pineapple or add fresh pineapple the next day for the best flavor and texture.
FAQ
Make sure to pat the pineapple dry, do not over-dress the cabbage, and add the fruit at the end. Salt to taste after tossing so you don't pull excess moisture from the cabbage.
Pair it with fish tacos, pulled pork sandwiches, grilled or blackened chicken, burgers, or a full BBQ spread. It also works great as a topper for a grain bowl!
Feel free to go half mayo, half plain Greek yogurt for the same creamy texture with a tad more protein and tang. Start 1:1, then adjust to taste.
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Thank you!
Jessie
Pineapple Coleslaw Recipe
Ingredients
- ¼ cup mayonnaise
- ½ tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon pineapple juice reserved from can or fresh
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 bag tricolor coleslaw mix 14 oz
- ¼ cup green onions finely sliced
- 1 cup pineapple drained and diced
Instructions
- In a large bowl, whisk mayonnaise, rice vinegar, sugar, salt, and pepper until smooth.
- Add coleslaw mix, green onions, and pineapple to the bowl and toss to coat.
- Add a pinch more salt, pepper, or sugar to balance, if needed.
- Chill 15 to 30 minutes for the flavors to settle, or serve right away if you like extra crunch.
Notes
- For a lighter option, you can use half and half mix of mayo and plain Greek yogurt.
- Feel free to shred your own cabbage (about 6 to 7 cups) or swap in a broccoli slaw mix.
- Store leftovers in a sealed container in the fridge for up to 2 days, then give it a quick toss before serving to refresh the crunch.
- To make ahead, dress cabbage and onions up to 8 hours in advance. Fold in pineapple before serving.
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