Tropical Pineapple Coleslaw

A vibrant twist on classic coleslaw, this tropical version combines crunchy cabbage, sweet pineapple, carrots, and a creamy, tangy dressing—perfect for warm-weather meals and barbecue spreads.

Why You’ll Love This Recipe

This coleslaw is fresh, colorful, and packed with flavor. The pineapple brings tropical sweetness, while the cabbage and carrots add satisfying crunch. It’s quick to make, easy to prep ahead, and the ideal side for grilled dishes, tacos, or potluck gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Green cabbage, shredded

• Red cabbage, shredded

• Carrots, julienned or shredded

• Fresh pineapple, chopped

• Green onions, thinly sliced

• Fresh cilantro or parsley, chopped (optional)

• Mayonnaise

• Apple cider vinegar or lime juice

• Honey or maple syrup

• Salt

• Ground black pepper

• Optional: black sesame seeds or chili flakes

directions

1. Prepare vegetables: In a large bowl, combine shredded green cabbage, red cabbage, and carrots. Add chopped pineapple and green onions.

2. Make dressing: In a separate bowl, whisk together mayonnaise, apple cider vinegar (or lime juice), honey (or maple syrup), salt, and pepper until smooth.

3. Combine: Pour the dressing over the cabbage mixture. Toss gently until everything is evenly coated.

4. Chill: Refrigerate for at least 30 minutes to let the flavors meld and the slaw crisp up.

5. Finish & serve: Just before serving, stir in chopped cilantro (if using) and garnish with sesame seeds or a pinch of chili flakes for extra flavor.

Servings and timing

• Yield: 6–8 servings

• Prep time: 15 minutes

• Chill time: 30 minutes

• Total time: Approximately 45 minutes

Variations

• Creamy coconut: Add a spoonful of coconut cream to the dressing for an island-inspired twist.

• Spicy version: Mix in diced jalapeño or a pinch of cayenne for heat.

• Vegan option: Use vegan mayo and maple syrup instead of honey.

• Fruit swap: Try mango or papaya in place of pineapple for different tropical notes.

storage/reheating

• Refrigeration: Store in an airtight container for up to 3 days. Stir before serving.

• Freezing: Not recommended, as the texture will become soggy.

• Serving tip: Let sit at room temperature for 10 minutes before serving to enhance flavor and texture.

FAQs

Can I use canned pineapple instead of fresh?

Yes—use canned pineapple in juice (not syrup) and drain well before adding.

How do I keep the slaw from getting soggy?

Use fresh, crisp vegetables and drain pineapple thoroughly. Add dressing shortly before serving for best texture.

Is this gluten-free?

Yes—ensure all ingredients, especially the mayo and vinegar, are gluten-free certified.

Can I make it ahead?

Absolutely. Prep the vegetables and dressing separately, then toss together up to 4 hours before serving.

What can I serve this with?

It pairs beautifully with grilled chicken, pork, fish tacos, burgers, or even as a sandwich topping.

Can I add nuts or seeds?

Yes—sunflower seeds, pumpkin seeds, or slivered almonds add great texture.

Is it kid-friendly?

Very much so—its sweet pineapple and creamy dressing make it appealing to all ages.

Can I use bagged coleslaw mix?

Yes—substitute pre-shredded coleslaw mix to save time. Just add pineapple and dressing.

What herbs work well besides cilantro?

Try mint, basil, or parsley for a fresh alternative.

Can I reduce the fat in the dressing?

Use low-fat mayonnaise or a mix of Greek yogurt and mayo for a lighter option.

Conclusion

Tropical Pineapple Coleslaw adds a burst of color and flavor to your table, blending creamy, crunchy, and fruity elements in a refreshing side dish. Whether you’re serving it at a barbecue, picnic, or casual dinner, it’s sure to brighten the plate and please the palate. Adapt it to your tastes and enjoy this tropical twist on a classic favorite.

Print