Pineapple Slaw

This easy, fresh Pineapple Slaw recipe is vibrant and creamy with a hint of the tropics in every bite!

What makes this coleslaw recipe special? It’s all about the fresh pineapple tidbits! Combine that with the crunch of cabbage and carrot, slices of green onion, and all topped with a creamy dressing that hits the perfect balance of sweet and tangy and you have your new Summer side dish!

What is Coleslaw?

Coleslaw, or simply slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise based.

This Pineapple Slaw is the perfect make-ahead side! And it’s a bonus that coleslaw actually improves with time. Try this as a topping to Pulled Pork Sandwiches (pictured below), served next to your favorite barbecued meat, mound some on top of your next hot dog or hamburger, and don’t forget to bring it to the next tailgating party or potluck!

I used to think coleslaw required a lot of effort to make from scratch, but trust me! This is SO easy!

Pineapple Slaw is really simple to make:

• Whisk together a simple dressing made with pantry staples.
• Slice a fresh pineapple.
• Stir in shredded cabbage and carrot and sliced green onions.

Everyone should have a summer side dish in their repertoire that’s so delicious and so incredibly versatile.

How to make Pineapple Slaw

This recipe really shines because of the simple, but fresh, quality ingredients.

In a large mixing bowl, begin by whisking together a good quality mayonnaise, apple cider vinegar, sugar, salt, and pepper.

Next, how to cut up a Fresh Pineapple:

I like to cut off the top and bottom of the pineapple and set it upright on a cutting board. Next I use my knife to remove the outside skin layer. Then cut the pineapple into vertical quarters. Finally remove the fibrous core from the inside of each quarter.

You will only need about 1/4 or 1 cup of your fresh pineapple for this recipe. Chop the pineapple finely and add to the mixing bowl with the dressing.

Slice two green onions and add to bowl. Finally, add 16 ounces of shredded cabbage and carrot and stir until everything is well combined.

Tips for great Coleslaw:

• If you prefer your slaw texture extra-crisp, serve immediately.
• If you prefer your slaw a little softer and with more intense flavors, refrigerate for 1-6 hours before serving.
• Canned pineapple tidbits and bagged ‘Coleslaw Mix’ can be substituted, but a little of the fresh taste may be lost.
• Substitute any combination of shredded green or purple cabbage.
• Optional add-ins might include chopped napa cabbage, shredded broccoli, diced red bell pepper.

What to serve with Pineapple Coleslaw:

• Pulled Pork
• Asian Pork Ribs
• Grilled Pineapple Teriyaki Chicken Kabobs
• Sticky Asian Grilled Chicken Thighs
• Grilled Teriyaki Steak

If you’ve tried my Pineapple Slaw or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!

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